Mix it up in a large bowl, then spread into a jelly-roll type pan. Bake at
250 F until done, an hour or so, stirring occasionally. Pour the warm
granola back into the mixing bowl and gently fold in dried fruit. When
cool, store in an airtight container.
That's the basic recipe, but it's easy to modify. Here are things I
substitute or add:
honey, nutmeg, maple syrup, Smuckers syrup, amaranth seeds, oat bran, rye
flakes, craisins, dried apricots.
Here are a few baking tricks:
* Don't overcook it. You'll end up with a pan-o-pebbles. Bake only until
"al dente". * It's less messy (with all that stirring) to use a pan with
high sides. * zip lock bags make good storage containers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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