Place butter, honey and lavender in a medium saucepan and warm over medium heat. Once butter has melted, turn off the heat, stir mixture and let it steep for 10 minutes.
Preheat the oven to 350° F. Line a sided sheet pan with parchment or waxed paper.
Add rolled oats, cherries, almonds and salt to butter mixture and stir well. Spread mixture evenly on the sheet pan. Bake 20-30 minutes, until golden brown, stirring at least once to ensure even browning. Let cool 10 minutes before eating. Store airtight for up to 1 week.
Per serving, 8 total servings.
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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