This recipe originally appeared in Bon Appetit (June 1993). I adapted it by cutting the sugar from 1 to 1/2 cup. I like it as a snack or as a light breakfast without milk.

Cherry Granola

2 1/2 cups old-fashioned oats
1 cup unsweetened, large-shred coconut flakes (about 1/4 inch wide)
1 cup coarsely chopped pecans
1/2 cup pepitas (shelled pumpkin seeds)
1 tsp. ground cinnamon

1/2 cup dark or light brown sugar
1/4 cup water
3 Tbs. canola oil

2/3 cup dried tart (or sweet) cherries

Place rack in top third of oven, and preheat to 325F.

Combine first five ingredients in large bowl. In 2-cup, heavy saucepan, bring brown sugar, water, and canola oil to a boil over medium heat, stirring occasionally. Add sugar mixture to oat mixture, and stir until well-combined. Spread evenly in a 13x9 inch baking pan.

Bake for 15 minutes, then stir. Bake for another 10 minutes, then stir in cherries. Bake ten minutes longer, until golden brown, stirring as needed.

Remove from oven and stir. Cool completely. Store in airtight container.