Granola has been a staple in our household for longer than I can remember. Everyone in our house likes it served differently, but my favorite is with almond milk and sliced fresh peach or banana on top. It's also delicious over Greek yogurt flavored with a little maple syrup and orange zest or juice. With the crunchy clusters of oats, seeds and nuts and the chew of the cranberries and apricots, it couldn't be more satisfying. This version is inspired by one of my favorite cookbooks Cooking at Home with Bridget and Julia.
Preheat oven to 325° Line a rimmed baking sheet with parchment paper.
Combine dry ingredients in a large mixing bowl.
In a glass measuring cup, melt coconut oil until liquid, about a minute. Add rest of the wet ingredients and whisk until throughly combined.
Pour wet mixture over dry mixture and fold together until all oats, nuts and seeds are well coated.
Place mixture on prepared baking sheet and spread out evenly, pressing firmly with a spatula.
Bake on an upper middle rack until slightly golden, about 40 minutes. Be sure to spin your sheet pan after 20 minutes to ensure even baking.
Remove pan from oven and sprinkle on dried fruit. Let sit until granola is completely cool and gently mix together, taking care not to break up too many of those granola clusters. Stores well in a sealed container for several weeks.