Velvet's Granola #1 (Pepita-Flax)

3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut
1/4 cup vegetable oil
1/3 cup flax seeds
2 tbsp. Poppy Seeds
1/3 cup sliced almonds (1 oz)
1/2 cup chopped walnuts
1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted)
1/3 cup packed dark brown sugar
1/4 cup mild honey
Pinch cinnamon
Pinch salt (flaky sea salt is wonderful in here)

1 cup tart dried cherries
1/2 cup dried blueberries
1/2 cup dried pears (1/4 inch dice)
1/2 cup diced dried apricots (1/4 inch dice)
1/3 cup golden raisins
– or –
2 3/4 cups mixed dried fruit of your choice (I used pears, figs and tart cherries)

Accompaniment: Sliced bananas; plain yogurt flavored with vanilla extract, pumpkin or apple butter

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.

Stir in dried fruit.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.

Granola keeps, frozen (the fruit’s moisture softens granola if not kept frozen) in an airtight container, a few months.

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan lined with parchment paper and bake, stirring occasionally, until golden brown, 30 to 35 minutes, but checking every five minutes after the 15-minute mark because it burns quickly. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes.

Stir in dried fruit.

Serving Size: makes 24 1/3-Cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user RYANOTIS.