Maple-Almond Granola

This is the basic formula Dave and I have been using from Cooking Light.  We change it up all the time depending on what ingredients we have on hand.

4cups regular oats
1/4 cup slivered almonds (and chopped pecans or chopped walnuts--we do up to a ½ cup mix)
1 ½ (I use 2) teaspoons ground cinnamon

(we add a bit of cardamom, ginger (crystallized or dried), all spice, nutmeg—not all of them all at once)

(we add ¼ wheat germ or flax seed)
1/4 teaspoon salt

1/3 cup water (or I use apple cider)
1/3 cup honey
1/3 cup maple syrup
2 tablespoons brown sugar

(A bit of molasses)
2 (I use 3) tablespoons canola oil

(Vanilla or almond extract)
Cooking spray

1 cup minced dried apricots (or dried cranberries (mix) or whatever dried fruit you like)
1 cup raisins

Preheat oven to 325° (we do 335-340 keeping an eye on it)

Combine first 4 ingredients in a large bowl.
Combine water, honey, syrup, sugar, and oil in a small saucepan; bring to a boil.. (add extract off heat)  Pour over oat mixture; toss to coat. Spread oat mixture on a jelly-roll pan coated with cooking spray. Bake at 325° (335-340) for 35 minutes or until golden, stirring every 10 minutes. Place in a large bowl; stir in apricots and raisins. (Cool completely in oven with door open—this helps crisp it up.)