3 cups rolled oats
1 cup slivered almonds
1 cup walnuts, snapped in half
1 cup pecans, snapped in half
1 cup shredded sweetened coconut
¾ cup dried cherries, halved
½ dried soft golden apricots*, chopped into quarters
6 Tbsp olive oil
6 Tbsp honey
¾ tsp kosher salt
Preheat the oven to 250F.
In a food processor combine the olive oil, honey and salt, and blend for a few minutes to emulsify.
In a large mixing bowl combine the oats, nuts, and coconut. Toss to combine and mix well.
Drizzle with the olive oil and honey mixture and toss again to combine thoroughly. You can drizzle a little at a time to coat all of the oats.
Transfer evenly onto two sheet pans.
Stirring every 15 minutes, place in the oven and toast until golden, about 40-45 minutes total. Remove from the oven, add the dried fruit to the sheet pan and toss to mix thoroughly.
Store in an air-tight container or in a mason jar as a gift.
Note on apricots: Sulfured apricots are sweeter and brighter in color than unsulfured.