Almost Everyday Granola

• 6 cups Oatmeal, Do Not Use Quick Cooking Or Instant
• 2 cups Mixed Nuts And Seeds Such As Chopped Walnuts, Pecans, Hazelnuts, Almonds, Sunflower Seeds, Sesame Seeds Etc.
• 1/4 cups Flax Seeds
• 1 cup Dried Shredded Coconut, Preferable Unsweetened
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• Dash Of Salt
• 1/2 cups To 1 Cup Of Honey Or Pure Maple Syrup
• 2 Tablespoons Olive Oil
• 1 cup Dried Fruit, Such As Raisins, Cherries, Chopped Dates Or Figs, Apricots

1. Preheat the oven to 350u0b0F. In a large mixing bowl, combine everything but the dried fruit. Spread evenly on a sheet pan lined with parchment paper and put in the oven. Bake for 30 minutes or until the mixture is very evenly browned; stir every 10 minutes and rotate pan in the oven. The browner the granola gets, the crunchier it will be. It can burn easily though so keep a close eye on it in the oven.
2. Remove the granola from the oven and add the raisins or dried fruit. Cool completely, stirring once in a while. Transfer to an airtight container and store in the refrigerator; it will keep indefinitely.
3. Note: I have used agave nectar with really good results although I have a hard time keeping the granola crunchy. If you don't mind a sort of moist granola, by all means use agave nectar as a sweetener.

walnuts, flax seeds, coconut, ground cinnamon, ground ginger, salt, honey, olive oil, dried fruit

Taken from tastykitchen.com/recipes/breakfastbrunch/almost-everyday-granola/ (may not work)