Preheat the oven to 350 degrees. (Be sure your oven is accurate!)
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a 2-cup measuring cup. Pour the oil mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a sheet pan and spread the mixture out in an even layer. Bake for 30 to 35 minutes, tossing every 10 minutes with a large metal spatula, until nicely and evenly browned.
Set the granola aside to cool, stirring every 5 minutes, until it’s room temperature. Meanwhile, combine the apricots, figs, cherries, cranberries, and cashews. When the granola is cool, stir in the dried fruit mixture and serve at room temperature (see note).
Notes: If you want the roasted oat mixture to stay crisp, store it separately from the dried fruit mixture in airtight containers at room temperature and combine as needed.
If you only have raw cashews, roast them at 350 degrees for 10 to 15 minutes, until nicely browned. (You can roast them in the same oven with the granola.)
Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved