4 1/2 c. old-fashioned oats
2 c. shredded sweetened coconut
3/4 c. hazelnuts, chopped
3/4 c. sliced almonds
1/4 c. plus 2 tbsp. vegetable oil
1/4 c. plus 2 tbsp. honey
1/2 c. golden raisins
1/2 c. dark raisins
1/4 c. dried cranberries
1/4 c. dried cherries

Preheat oven to 350 degrees. Combine first 4 ingredients in bowl. Heat oil and honey in heavy saucepan over medium heat until warm. Pour over oat mixture and stir to coat. Transfer to cookie sheet, spreading evenly. Bake until coconut and nuts are golden, stirring occasionally, about 20 minutes. Cool. Add raisins and dried fruits to oats. Stir to combine. Store in airtight container at room temperature. (Can be prepared 2 weeks ahead.) Preparation time: 20 minutes. Servings: 10 cups.