½ cup honey
¼ cup vegetable oil
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups rolled oats, not quick oats
¼ cup brown sugar
1 teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg and allspice)
½ cup pecans, coarsely chopped
½ cup flaked coconut (usually in health food aisle or with baked goods)
2 cups dried cherries
Preheat oven to 300 degrees F.
In a small sauce pan, heat honey, oil, salt and vanilla until melted and combined.
In a large bowl toss oats, brown sugar and pumpkin pie spice.
Add the ingredients from the sauce pan and mix to combine.
Spray a sheet pan with pan spray and pour in the mixture and flatten with a spatula.
Bake for 10 minutes then add the pecans. Use a spatula to turn the mixture and incorporate the pecans.
Bake for 20 minutes. (check after 10 minutes to make sure it is not browning too quickly)
Add the coconut, toss again and bake for 10-20 more minutes or until slightly browned and dry.
Add the dry cherries, again using a spatula to toss but do not bake any further
Slightly press the mixture back into the pan and let cool in the pan over a wire rack.
Once cool, use the spatula to break up into small and large pieces and store in a sealed container at room temperature.