I'm So Granola!

Ok, not really.  Who am I kidding?  But I do love granola.  Crunchy, sweet, filling...yum! 

Have you ever noticed how expensive a box of basic granola cereal is, though?  And don't even get me started on the gourmet stuff.  Plus, most store-bought granolas include nuts or nut oils, which are a no-no in this house.

Soooooo...I've scoured the world wide web, tinkered and adjusted, guesstimated and combined, and I now present you with a tested-in-my-kitchen recipe for basic homemade granola.

Basic Granola

6 cups quick oats (one canister)
1½ sticks unsalted butter, melted (As Paula Deen says, "I'm your cook, not your doctor.")
½ cup honey
½ cup brown sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 tablespoon cinnamon
Optional stir-ins: nuts, sunflower seeds, raisins, dried cranberries, shredded coconut

Preheat oven to 400 degrees. In small bowl, stir together wet ingredients until well-blended. Pour over oats in greased roasting pan. {If using nuts or seeds, mix them in now.} Stir until oats are thoroughly coated with wet mixture. Bake on center rack for 30 minutes, then stir. Return to oven and continue baking in 15 minute increments, stirring in between, until mixture is golden/light brown throughout. Entire baking time should be 1 to 1½ hours. Cool completely. {If using dried fruit, mix it in after granola is completely cooled.} Granola will become much crisper as it cools. Store in airtight container for up to a week or freeze in plastic bag.

Notes:
~I only stirred in dried cranberries, so I can't attest to the success of the other suggestions, but they showed up over and over in various web-found recipes.
~This granola will not be clumpy.  Each oat will be loose.  I found I actually preferred this, as it was easier to eat as cereal, but it may not be as good for a dry granola snack.  If anyone knows how to achieve clumpiness, pray tell!

Go indulge your granola self!