4 cups old fashioned gluten free rolled oats
2 cups unsweetened shredded coconut
2 cups slivered almonds
3/4 cup coconut oil or safflower oil
1/2 cup honey
1 cup raisins or fruit juice sweetened dried cranberries
Preheat oven to 350 degrees. Combine the oats, coconut and sliced almonds in a large bowl. In a measuring cup or small bowl whisk together the honey and oil (if using coconut oil, melt it first). Pour over the oat mixture and stir well to coat the dry ingredients. Place on a large cookie sheet and bake for 30-45 minutes. Stir occasionally to cook evenly. Remove from oven and scoop into a bowl to cool. Stir to avoid clumping. Add dried fruits of your choice once it is cool.