Recipe: Cherry-almond-coconut granola

Total time: About 1 hour

Servings: Makes about 6 cups

Note: This granola is not as sweet as you might be used to. It would be nice sprinkled over vanilla ice cream for dessert, or over Greek yogurt for an afternoon snack.

1 cup shredded or shaved unsweetened coconut

1/4 cup (1/2 stick) butter

1/4 cup honey

1/2 teaspoon vanilla extract

1/2 teaspoon salt

2 cups old-fashioned rolled oats

1 cup slivered or sliced almonds, your choice

1/4 cup sesame seeds

2 tablespoons brown sugar

About 1 cup dried cherries (a 5- to 6-ounce bag)

1. Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle the coconut in a single layer on the parchment paper and toast just until some of the edges of the coconut begin to color but the coconut is still mostly white, 3 to 7 minutes (timing will vary depending on how finely the coconut is shredded). Remove and set aside to cool (leave the parchment paper on the baking sheet).

2. Meanwhile, melt the butter in a large pot over low heat. Stir in the honey, vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the brown sugar and stir gently until everything is completely combined. Transfer the granola to the parchment-lined baking sheet, breaking up any clumps so the granola is spread out in a single layer.

3. Toast the granola, stirring every 15 to 20 minutes, until the mixture is golden brown, about 40 to 60 minutes. Remove the tray and set aside to cool, then transfer the granola to a large bowl. Add the toasted coconut and cherries, stirring well to combine.

Each one-fourth cup: 158 calories; 4 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 5 mg. cholesterol; 51 mg. sodium.