Spread oats evenly in a single layer on baking sheet. Bake for 35-40 minutes or until oats are a deep caramel color and start to get crispy and fragrant. Do not stir during the baking. If granola starts to brown quickly, rotate the baking sheet in the oven and/or reduce the heat. Add coconut shavings to oats during the last 5 minutes of baking. Remove from oven and cool for 20-30 minutes then transfer toasted oat mixture to the large bowl containing the dried fruit. Stir well to combine all ingredients. Store granola in airtight container at room temperature for 5-7 days or store in refrigerator for longer use.
Yield: Apx. 8 cups