Crunchy Fruity Granola

3 cups rolled oats
2 cups combined seeds and chopped nuts (I used almonds, cashews, hazelnuts, sunflower seeds, and flax seeds)
1/2 tsp salt (optional)
1/3 cup brown sugar
3/4 cup canola oil
1/2 cup honey
1 tbsp vanilla extract
1 cup assorted dried fruit (I used raisins and a packaged tropical mix of mango, papaya, and pineapple bits)

Preheat the oven to 325F. Spray two rimmed cookie sheets with nonstick cooking spray.

In a large bowl mix together the oats, seeds, nuts, salt, and brown sugar. I left the salt out because my cashews were salted, otherwise I would have included it.

Combine the oil, honey, and vanilla extract and pour over the nuts and seeds mixture. Mix thoroughly - kids can use their nice and clean hands.

Bake for about half an hour, stirring several times to ensure even toasting, and if you can't fit both trays on one rack, switching the tray position half way through. Leave the granola to cool on the tray as this is when it gets crunchy.

When the granola is cool and sticky/crunchy, put it in a bowl and add in the fruit. Can be stored in a canister on the counter with the extra in a ziplock bag or jar in the freezer.

-Mollie Katzen, Salad People