I'm still alive, I've just been eating granola

So, over the holidays (yes, I realize this was 4-5 months ago) I made two different kinds of granola for friends and family. It was so well-received that it's about time I shared the recipe(s) with the world. This actually came up on a long run with my good friend, Melody, who also loves cooking & baking. Here's to you, Mel :-)...

Holiday Granola:
6c. rolled oats (not instant)
1T cinnamon
1c. sliced almonds
1c. shelled pistachios
1c. flaked unsweetened coconut (I love the organic kind Whole Foods sells)
1c. raw shelled sunflower seeds
1/2c. raw shelled pumpkin seeds
1c. brown (or golden) flax seeds
*Salt to taste (sea or kosher -- not iodized/table)
*1t nutmeg

2/3c. canola oil
1/2c. maple syrup
1/2c. honey
1t. vanilla extract
1t. almond extract

* = Add to taste. If you use unsalted nuts, it helps to add a little salt to the dry ingredients. Also, if you like to double down on the nutty and holiday-esque flavor of the granola, I suggest adding a bit of nutmeg here as well. You can always add more at the end, when you remove the granola from the oven, so no need to be heavy handed with the salt/nutmeg before baking.

For the Tart version:
Add dried cherries, cranberries, raisins (I like to mix both golden and regular)

For the Tropical version:
Add chopped, dried papaya and pineapple

Method:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment and spray with non-stick spray (if desired).
2. Combine all dry ingredients in a large bowl. Mix well with a spoon.
3. Combine the wet ingredients in a medium pot on the stove. Cook until warm and all ingredients are combined.
4. Add wet ingredients to dry ingredients -- mix well with a spoon. Try to work quickly here before the wet ingredients cool. Once combined, pour out on a parchment-lined baking sheet (I love my standard half-sheet jelly roll pan). Make sure the mixture is evenly disbursed on the pan to ensure even baking -- it will be about an inch thick layer.
5. Bake until golden brown, check every 10 minutes. Feel free to poke and turn the mixture while baking. It will not harden until it cools, so don't worry if it's soft when you remove it from the oven.
6. Let cool at least 30 mins. (it usually takes about an hour). Break up with your hands or a spatula and place it a very large bowl. Add as much of the fruits above as you like (I usually use about a cup of each). Mix to combine.

And you're done!

The granola when it comes out of the oven

The finished product: Tart Granola