We celebrate Christmas with Casey’s family on Christmas Eve. This year instead of having our typical Christmas dinner again, we decided to have brunch instead. It was nice to get started earlier and feel like you had the whole day to spend together. I wanted to contribute to the spread, but deciding what to make while traveling and not having access to your own kitchen makes it a little difficult. I’m a huge fan of Barefoot Contessa (Ina Garten) and caught a glimpse of a recipe that was perfect to make ahead: Cherry, Almond, and Cinnamon Granola.

Cherry, Almond, and Cinnamon Granola

• 4 cups old-fashioned rolled oats
• 2 cups sweetened, shredded coconut
• 2 cups sliced almonds
• 1 1/2 cups dried cherries, chopped
• 1/2 cup vegetable oil
• 1/3 cup good honey
• 2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl.
Pour the vegetable oil and honey over the oat mixture.
Add the cinnamon and stir with a wooden spoon until all the oats and nuts are coated with the liquids.
Pour onto a sheet pan.
Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally.
Store the cooled granola in an airtight container.
Note: One variation to try is adding dried apples to the mix. However, if you do so, add them to the mixture after baking…otherwise they just get too hard!