Preheat oven to 250°F. Line cookie sheet with parchment.

Toss together oats, nuts and salt (no fruit yet) in a large bowl. Set aside.

Put sweeteners, oil, vanilla and any spices in microwave proof measuring cup and microwave on 50% power until dissolved. Drizzle over oats while tossing

Spread on cookie sheet. Bake, 25-30 mins. Meanwhile toss fruits in bowl and set aside.

Lift foil and dump partially toasted oats back into the bowl with fruit, toss well, dump back on foil on cookie sheet and finish baking for another 25 minutes until golden and toasty. If you want chunks and clusters, press down on mixture before putting back in oven.

Let cool on cookie sheet. Break up and put in air-tight container.

One way to figure the general ratio: 1 part nuts 1 1/2 part fruits 3 parts oats 1/3 part sweet 1/4 part oil

Notes: Variations: Tropical: coconut, banana chips, macadamias, dried pineapple Winter: pecans, dried apricots, cranberries, nutmeg Summer: almonds, dried peaches, strawberries, orange zest Also try adding espresso powder

Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins. Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor. Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful. Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.