My mother-in-law, Jan, makes the best granola I've ever had. Well, she really makes the best everything! Anywho, it's full of flavor, full of whole grains, and simply delicious. The great thing about granola is that you can tweak it to make it your own when you make it yourself. If you have allergies or certain food aversions, it's easy to substitute other items in place. It's healthy for you, can be eaten with milk for breakfast, put over yogurt, or eaten as a simple snack.
I decided it was about time I made some, so I set out on my granola-making adventure today. The only thing I omitted from the original recipe were the pecans because I didn't have any on hand and they aren't cheap. In place of the cherries or craisins, feel free to use any other dried fruit such as blueberries, raisins, or bananas but be careful. Many dried fruits have a lot of added sugar, so check the label before purchasing. 
8 cups of old fashioned oats
1 cup coconut (I used unsweetened)
1 cup almonds (I chopped mine up a bit)
1 cup pecan halves
2/3 cup canola oil
1/3 cup honey
Things to add AFTER the granola has cooked:
A handful of dried cherries
A couple handfuls of craisins
Preheat your oven to 350. Mix all of your ingredients in a large bowl. Line a baking pan with parchment paper and pour half of the mixture onto the pan. Put into the oven for 6-10 minutes, depending on how hot your oven cooks. Take granola out of the oven, stir it around on the baking sheet, then place it back in the oven for another 6-10 minutes. Now do the same thing all over again with the other half of the granola. Once done, let the granola sit out to cool, and mix in a handful of dried cherries and a couple of handfuls of craisins. I poured mine onto a large cutting board. After it has cooled, place in an air tight container. It should last you for a few weeks, but you'll probably eat it all within days!
Made with love,
Allison