Easy to make ahead and store, this granola recipe from Carol McManus' book Table Talk makes a  quick breakfast. Serve with yogurt and fresh berries.

Serves 6

• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 3/4 cup raisins
• 1 1/2 cups dried apricots, cut into small pieces
• 6 cups oats
• 1 1/2 cups coconut
• 1 1/2 cups sliced almonds
• 3/4 cup canola oil
• 3/4 cup honey

1. Preheat oven to 35o degrees. Cover a large cookie sheet well with pan spray.

2. Cut up the dried fruit, and set aside.

3. In a large bowl, combine oats, coconut, almonds, oil, and honey together, mixing thoroughly. Spread evenly on the prepared pan. Place in the oven for about 20 minutes, turning frequently, so it cooks evenly. When the granola is a nice golden color all over, take it out of the oven and let it cool.

4. Put all ingredients in a large bowl and combine, then store in an airtight container to preserve freshness.