Source  Lauren's Latest

Recipe Added:  3/10/2012

1. Preheat oven to 325 F. Spread oats evenly in a large, rimmed baking sheet. Bake 20 minutes, remove pan from oven. Reduce temperature to 250.

2. Chop desired add-ins into bite-size pieces. In large liquid measuring cup, stir together oil, honey, brown sugar, cinnamon, nutmeg, vanilla, and salt. The brown sugar will not dissolve completely.

3. Stir in remaining ingredients to baked oats, except dried fruits and coconut (see Note). Pour oil and sugar mixture over and stir to coat evenly. Press into even layer in pan; return to 250 degree oven. Bake 1 hour, stirring every 15-20 minutes.

4. Turn oven off after 1 hour and leave granola in warm oven 30 additional minutes. Remove from oven and cool on baking sheet. Mixture will be moist when it comes out of the oven but will crisp as it cools. Add dried fruit if using. Break granola apart and store in airtight container for up to 2 weeks.

- Granola must cool completely on baking sheet to get crunchy. Do not store until cooled.
- May add more sugar and/or honey for a sweeter taste.
- If coconut is used, add it the last 20-30 minutes of baking because its toasts more quickly. Dried fruit does not need to be toasted, so add it after granola has cooled completely.
- Add candy corn for Halloween treat.

Huh? (http://www.barbarabakes.com/2013/01/coconut-granola-clusters/)
The secret to chunky granola is to firmly press mixture into rimmed cookie sheet and don’t stir during baking. After baking, cool completely before breaking into clusters. (Will have to experiment.)

1. http://www.laurenslatest.com/cinnamon-honey-granola/

2. http://www.adelledavis.org/press/adelle-davis-invented-granola/

3. http://allrecipes.com/Recipe/Honey-Nut-Granola/Detail.aspx