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7 cups old-fashioned rolled oats
1 cup almonds, sliced or chopped
1 cup cashews (or walnuts or pecans)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup maple syrup (or 1/2 cup honey and 1/2 cup maple syrup)
3/4 cup vegetable oil
1 tablespoon vanilla extract

Optional:
1/2 cup flax seeds
1 cup flaked coconut
1 cup wheat germ

Add one or more after baking:
1 cup raisins
1 cup dried cranberries
1 cup dried apricots, chopped

Preparation:
Preheat the oven to 250F. Combine dry ingredients in a large bowl. In a separate bowl, mix together the maple syrup (and/or honey), oil, and vanilla. Pour wet mixture over the dry ingredients, stirring until everything is well combined.

Spread the granola over 2 large baking sheets with rims. Line the pans with parchment paper for easier clean up.

Bake for 2 hours, stirring the mixture after 1 hour or so. Remove pan from oven and let cool completely. Transfer the granola to a large bowl and mix in the dried fruit. Store in an airtight container at room temperature.

Recipe by Luke and Willow Fodor , adapted from King Arthur Flour: Whole Grain Baking.