Coconut-Almond Granola

3/4 c butter
1/2 c light brown sugar
1/8 tsp salt
4 c old-fashioned oats
2 c unsweetened flaked cereal (such as bran or corn flakes)
1 c dried or shredded coconut, sweetened or unsweetened
2 1/2 c sliced almonds
2 tsp ground cinnamon
1 Tbsp vanilla extract
1 1/2 c chopped dates

Preheat oven to 275 degrees. Line two rimmed baking sheets with foil.

IN a small saucepan over medium heat, melt butter. Whisk brown sugar and salt into butter and stir until mixture is blended and smooth and sugar has dissolved. Remove from heat.

IN a large mixing bowl, combine oats, cereal, coconut, almonds and cinnamon. Mix well.

Stir vanilla extract into butter and sugar. Pour mixture over dry ingredients and mix until well combined. All dry ingredients should be coated with butter mixture.

Divide granola between prepared baking sheets, spreading into an even layer. Bake for 30 minutes, then stir granola, rotate pans and switch racks. Bake for an additional 20-30 minutes until granola is golden. Watch carefully during last 10 minutes, as granola can easily burn at this point.

Pour granola into a large mixing bowl. Stir in dates, then pour back into pans and let granola cool to room temperature. Store in an airtight container -- granola will keep for at least one week at room temperature, or one month when refrigerated.

NOTES
From Hannaford.
Untried.