When my sons were young, I'd often make a porridge we called "oatmeal cookies for breakfast." It was full of toasted walnuts and raisins with dabs of brown sugar, butter and cinnamon. One bitterly frigid Chicago day, I had no oatmeal on hand because I had used it all to make granola, so that's what I decided to make the oatmeal with. It's filling and nourishing, and it made me feel like a perfect mom when the boys went off to school with a bowlful of this in their bellies. —betteirene
In a large bowl, stir together oatmeal, coconut and salt. In a small bowl, combine honey and corn oil until very well blended. Pour over the oatmeal mixture and mix well by hand.
Heat oven to 300 degrees. Line a 15"x10" rimmed baking sheet with parchment. Spread the oatmeal-honey mixture evenly over the parchment and place pan in the oven. Bake for 30 minutes, stirring every 15 minutes.
Stir nuts into the mixture and bake for 5-10 more minutes, until the granola becomes a light golden brown.
Allow granola to cool. Place dried fruit in a large bowl. Stir in granola. Store at room temperature in a tightly covered container.
To make hot granola, for each serving, bring one cup of milk to a simmer. Stir in 1/2 cup of prepared granola and simmer until thickened, adjusting the amount of granola or milk to reach the desired consistency. Scoop into bowls and garnish with additional granola.