Nuts. ...and berries

Many years ago, when the Chief Taster brought her brother to Oregon for a visit, we were gathered in my kitchen one afternoon between our morning trip to the lava caves and an afternoon hike up Pilot Butte.  I was getting some pizza dough ready for dinner, and they were perusing their snacking options.  He opened a container of granola and started munching a handful, then asked where I got it.  "I made it."  "Seriously??  Dude, do you buy any food?"  "...I bought this flour.  Does that count?"

I had started making granola few months earlier.  I tried a couple recipes, and found one that I definitely didn't like.  The other one was close, and I adjusted it a couple times until I had it where I liked it.  Years later, I changed it again, and I think I'm finally closing in on a really good formula.  This is the current iteration.

Ryan's Crunchy Granola (v.3)
4 C oats
1/2 C chopped almonds
1/2 C coarse chopped pecans
1/2 C dried cherries
1/2 C dried cranberries
1/2 t cinnamon
1/4 t salt
1/3 C oil
1/3 C honey
1/2 C brown sugar

• Combine the first five ingredients in a large bowl.  Mix it up with your hands; it's more fun that way.
• Combine remaining ingredients in a small saucepan over med-low heat.  Bring to a boil, stirring occasionally, then stir into the oat mixture.  Turn off the stove, too.
• Mix well to coat the oat mixture thoroughly, then spread on a baking sheet (you may need two, but I usually manage with one these days.) and bake at 375F for half an hour, removing from oven to stir every 8-10 minutes.  Your baking time may vary; get it nicely browned, but not burnt.  Some of the dried fruit may swell a bit.  That's fine, too.

The above recipe is just a starting point.  If I've been making it over and over for a while (as I did in Oregon), I'll change things a little, but usually sticking with a cup of nuts and a cup of fruit, but I personally don't like walnuts in this recipe, even though I often put them in cookies and other food.  Do what you want.