5 cup oats (soaked night before) *Make sure they are cert gluten free
2 cups coarsely chopped almonds
1 cup pumpkin seeds
3/4 cup sesame seeds
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon kosher salt
1 1/2 cups mixed dried fruit (we used apricots, sour cherries, and golden raisins here)
3/4 cup maple syrup
2 tablespoons grapeseed oil
Preheat the oven to 350°.
Mix together the oats, almonds, pumpkin seeds, and sesame seeds. Make sure you use a large baking sheet or roasting pan for this. (I prefer the roasting pan, because you can really swirl around those ingredients without spilling them on the floor.) Sprinkle the cinnamon, ginger, and salt over the top. Stir it up.
Toss the bite-sized pieces of dried fruit over the top of the oats mixture. To be honest, you might want more than 1 1/2 cups here. I kept throwing more on until about 1/2 of the surface of the oats had fruit on it. Use your own judgment here. Stir it all up.
Drizzle the maple syrup evenly over the surface of the oats mixture. Do the same with the oil. Stir it all up until everything is well coated — not too sticky, but not dry either. Done? Great. Throw it in the oven.
Bake for 12 minutes, then stir up the granola-in-the-making, then put the pan back in the oven. Repeat this process three more times (it could twice or four times for you, depending on your oven). You’re looking for the granola to be not-at-all wet, golden brown, with a bit of crunch.
Pull it out of the oven and let it cool before devouring it.
Makes 10 cups or so.