This granola recipe is the new revised granola recipe, not the one listed in the current cookbook.  This version is lighter, sweeter, with a great crunch and coconut taste. 

3 cups old-fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut (sweetened may be used, but it tends to brown quicker, so if using sweetened, bake at a lower temperature for a slightly longer time.)
1/2 teaspoon salt
1/4 cup of vegetable oil
6 tablespoons honey
1 cup of dried fruit such as raisins, cherries or dates.  We use cherries or raisins usually.

Preheat oven to 300°F.

In a large bowl stir together oats, almonds, coconut, and salt. In a small saucepan warm honey with the oil over low heat, stirring. Pour honey oil mixture over oat mixture and stir until combined well.

In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 - 20 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at a cool room temperature for up to 2 weeks (Innkeepers note, it'll all be eaten before the 2 weeks is up!).