3cupsold-fashioned rolled oatsdon't use quick oats
2 - 2 1/2cupsyour choice of nuts and seeds
1 1/2tspkosher salt
1/4tspcinnamon
1/2tspcardamom
1/2cupoilsuch as olive oil
1/2cup+ 1 tbsp liquid sweetenersuch as honey or maple syrup
3/4tespvanilla
3/4cupsdried fruitschopped
Instructions
Preheat oven and mix dry ingredients: Preheat the oven to 350°F. Mix the oats and any un-toasted nuts or seeds together in a large bowl. Stir to combine.
Mix in the spices: Add salt, cinnamon, and cardamom and stir thoroughly to combine.
Stir in the liquids: Stir in the oil, sweetener, and vanilla.
Bake the granola: Turn the granola out onto a parchment-lined half-sheet pan and bake for about 40 minutes, or until the mixture is light brown and toasty.
Stir the granola: Stir every 15 minutes or so for an even color and to make sure the granola is cooking evenly. (If using coconut, add in the last 15 minutes of baking.)
Prepare any late-addition ingredients: Roughly chop any dried fruits and roasted nuts being added after baking.
Stir in late-addition ingredients: Remove from the oven and add the chopped dried fruits and any roasted nuts at this time. Stir to combine.
Let the granola cool: Let cool before enjoying. The granola will continue cooking just a bit in the cooling process — it will firm up/dry out, so if it seems a little too wet don't worry.
Store the granola: Store in an airtight container and it should stay fresh for 7 to 10 days. For longer shelf life, store in the refrigerator.
Notes
Makes about 6 cups granolaNuts that are already roasted should go in at the end after the granola is baked so as not to burn.