Honey Crunch Granola

I'm not quite sure why, but this granola reminds me of childhood. Mama, did I used to snack on it? Or did I eat it as cereal? Who knows? But I know this recipe sure is addicting. All of the flavors work really well together. It makes a ton, but the good thing is that it will be good for 2 months after it is made. I'll be enjoying this in my yogurt and cereal for a while. And I'm sure I'll be snacking on it by it's self, too!
I omitted the salt since I used salted sunflower seeds. I also used unsweetened coconut since I already had some on hand. For the fruit, I threw in some golden raisins, dried apricots, and dried cherries. If you use large fruits, cut them into 1/2-inch pieces.

Ingredients:
3 cups rolled oats (not instant)
1/2 cup raw sunflower seeds
1/2 cup sliced almonds
1/2 cup dried shredded coconut, unsweetened or sweetened
2 Tablespoons sesame seeds
Big pinch of salt
6 Tablespoons good-flavored honey
2 Tablespoons vegetable oil
1/2 cup diced dried fruit

Directions:
Preheat oven to 300-degrees.

In a large bowl, mix together the oats, sunflower seeds, almonds, coconut, sesame seeds, and salt.

In a small saucepan, warm the honey and vegetable oil. Pour the warm honey mixture over the dry ingredients and stir until they are well coated. Spread evenly on a baking sheet and bake for 30 minutes, or until golden brown, stirring occasionally. Remove from the oven and cool. Once the granola is completely cool, stir in the dried fruit.

Store in an airtight container at room temperature for up to 2 months.

Source: The Perfect Scoop by David Lebovitz