Preheat oven to 350°F.

In a large bowl, add honey, oil, and cinnamon. 

Whisk with a fork.

Add oats and almonds. 

Stir until well-coated with honey mixture.

Coat the Large Cookie Sheet with non-stick cooking spray. 

Spread oat mixture evenly onto sheet.

Bake until lightly browned, about 10–15 minutes. 

Stir every 5 minutes to cook evenly. 

Watch closely to be sure granola does not burn. 

Remove from oven. 

Let cool completely.

Transfer cooled granola to a medium bowl. 

Stir in dried fruit.

Make large batches. Granola can be stored at room temperature or in the refrigerator for up to 3 weeks.

Add milk to granola and eat like cereal. Use it to top a fruit salad or nonfat plain yogurt. Or, pack single servings in a zip-top plastic bag. Eat on its own for a tasty afternoon snack.

Use homemade granola in the Yogurt Parfait recipe.

Use leftover rolled oats to make oatmeal for breakfast.