adapted from Baking Chez Moi
Yield: about 10 cups
Preheat oven: 325° (rack should be in center of oven)
Two 9 X 13 inch Pyrex baking pans
3/4 cup honey
1/2 cup packed light brown sugar
1/2 stick unsalted butter, quartered
1 Tbsp vanilla extract
1/2 tsp sea salt (optional)
5 1/2 cups old fashioned oats (not quick-cooking)
1 3/4 cups raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup pistachio nutmeats (or omit the pistachios and increase the pumpkin seeds to 1 cup.)
1 1/2 cups slivered almonds
1 cup shredded coconut (sweetened or unsweetened)
1 cup moist dried fruit (raisins, cherries, cranberries, etc.)
Combine honey, butter and brown sugar in a small saucepan. Bring the mixture to a boil. Remove from heat and stir in the vanilla and salt (if using).
Toss the oats, seeds and nuts in a large bowl. Mix thoroughly. Pour the warm honey mixture over the oats. Using a large wooden spoon mix until all of the dry ingredients are coated with the honey mixture. Divide the mixture between the two baking pans.
The total baking time for the granola is 45-60 minutes. This will be done in increments as the mixture must be stirred, scraped and turned. Put the two pans in the oven. In 20 minutes remove the pans and using a large spoon turn the mixture. Return the pans to the oven. In 20 minutes remove the pans and sprinkle 1/2 cup coconut on top of each pan. Stir, scrape and turn the mixture to the oven for another 5 to 15 minutes. The granola should be a golden brown. It will be a soft and sticky mixture.
Pour the granola into a large bowl. Stir in the dried fruit. When the granola cools to room temperature, break up any large clumps that have formed.