cups rolled oats
Tables. plus 1 teas. oil
cup packed light brown sugar
cup whole (chopped) or slivered almonds
cup pecans or walnuts, coarsely chopped
cup golden raisins
cup each dried cherries, blueberries and apricots
Preheat oven to 325*. Line a baking sheet with parchment paper. In a large bowl, toss the oats with cinnamon. In a medium bowl, stir together oil, honey, brown sugar and vanilla. Whisk until completely combined. Pour the honey mixture over the oats and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Bake for 5 minutes. Remove from oven. Let cool completely. Sprinkle the raisins and dried fruit over the granola. Using your hands, transfer to an airtight container.