I feel rather presumptuous writing up yet another granola recipe-the world hardly needs another permutation of oats+nuts+seeds+what-have-you. When I make granola, I tend to use a little of this, a little of that, based on what I have in the house, and I don't fret over whether I've correctly measured the almonds or roasted the mixture for exactly half an hour, and I bet many of you have a similar approach to granola-making. But this formula, which I had the good luck to write down as I was making it, is my absolute favorite version of my what's-in-the-pantry-today homemade granola, so I decided to add my two cents to the great body of internet literature on sweet, crunchy, breakfast foods. <br /> <br />Why is this the best granola I've ever made? I can tell you with great confidence that it is the coconut that makes this stuff so addictive. I baked it to a deep golden color, and the resulting toasted coconut flakes were more delicious than coconut flakes had any right to be. The coconut oil lends a faint nuttiness to the grain flakes, bringing it all together nicely. <br /> <br />I don't add any dried fruit to the granola directly (I find it makes it soggy if I store it with fruit mixed in), but I like it best of all with dried cherries and some tart plain yogurt.

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