You are SO Granola!

Mark Bittman's Homemade Granola Recipe:

Makes: About 8 cups
Time: 30 minutes

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.
1 cup shredded coconut (optional)
1 teaspoon ground cinnamon, or to taste
Dash salt
1 /2 to 1 cup agave and/or maple syrup, or to taste (*I use less to make it a little more savory. Then, once I pull it out of the oven I squirt a little honey over the cooling granola.*)
1 cup raisins or chopped dried fruit (to be added after baking!)

1. Heat the oven to 350°F. In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it, cinnamon, salt, and sweetener. Spread evenly on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.
2. Remove the pan from the oven and add the raisins. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.
Peanut Butter Granola. Any nut butter or tahini will work nicely here; toss in some chocolate chips if you like very sweet granola: Add 1/2cup peanut butter and mix with the 1/2 cup honey or maple syrup until blended. Proceed with the recipe; stir the granola every few minutes while it’s baking to prevent the peanut butter from burning.
Spiced Granola. Add another teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon each ground anise and cardamom, 1/4 teaspoon each freshly grated nutmeg and ground cloves, and 2 teaspoons vanilla extract.