Updated Jan 6, 2015Chatelaine
- POSITION racks in top and bottom thirds of oven. Preheat to 325F. Line 2 large rimmed baking sheets with parchment.
- COMBINE oats with nuts, coconut and pepitas in a very large bowl. Sprinkle with cinnamon and salt. Stir oil with maple syrup and vanilla in a small bowl, then stir into granola until well coated. Divide mixture between prepared sheets and spread out evenly.
- BAKE in top and bottom thirds of oven, stirring every 12 min and switching sheets halfway through, until light brown and toasted, 30 to 35 min. Transfer to a rack and let stand until cool. Toss with dried fruit. Granola keeps well in an airtight container at room temperature for up to 2 weeks.