2-1/2 cups rolled/old fashion oats (try using multi-grain oats, for they’re a healthier substitute)
3/4 cup dried cherries (or any dried fruit)
3/4 cup dried blueberries (or any dried fruit)
1/2 cup hazelnuts; roughly chopped (or any nut)
1/2 cup walnuts; roughly chopped (or any nut)
1 to 2 tsp. cinnamon (try experimenting with cardamon and other spices)
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground clove
1/2 tsp. ground ginger
1 tsp. sea salt; more or less depending on personal taste (try experimenting with flavor sea salts)
1/4 to 1/2-cup molasses; more or less depending on personal taste for sweetness (alternatively use honey, maple or rice syrup)
2 to 4 tbsp. olive or walnut oil (try experimenting with flavorful oils, such as nut, herbs, orange, pomegranate and so forth)
1 tsp. vanilla or almond extract
1/4 to 1/2-cup puree raspberries or unsweetened raspberry preserves; more or less (other fruit flavors will work)
1/2 cup unsweetened coconut flakes
Preheat oven to 300° F.
Toss all the dry ingredients together. Set aside
Place molasses, olive or walnut oil, vanilla and raspberries in a small saucepan. Heat to warm, but do not boil.
Mix the molasses-raspberry mix into the dry ingredients. If ingredients seem too dry, add a little more oil or fruit preserves.
Spread granola mix over the baking sheet.
Bake for 45 minutes and stir every 10 minutes until granola is gold brown.
Meanwhile, toast coconut flakes in a warm skillet over medium heat. Stir frequently and carefully watch the flakes, for they burn fast.
After the granola is finished, toss in the coconut flakes.
Place in a container and seal tight.