Almond Coconut Granola

• 3 cups old-fashioned rolled oats
• 2/3 cup sliced almonds
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup hulled green pumpkin seeds or sunflower seeds
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons honey
• 1 cup mixed dried fruits such as raisins, cherries, and apricots

1. Preheat oven to 325°F.
2. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
3. In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
2. VERDICT: Not too sweet--good with yogurt and fruit.  I used green pumpkin seeds, left out the dried fruit and put extra oats in.  Keep.  From Gourmet, 1999.