Almond Coconut Granola

Sometimes I use a mix of rolled barley, wheat & rye in place of some of the oats.
Makes about 6 cups

3 cups old-fashioned rolled oats
1/3 cups hulled green pumpkin seeds
2/3 cups sliced almonds
1/2 cup unsweetened coconut chips
1/2 tsp salt
1/4 cup unsalted butter
6 tbs honey
1 c mixed dried fruits
(raisins, cherries, apricots)

Preheat oven to 325°F.

In a large bowl, stir together oats, almonds, coconut, pumpkin seeds and salt. In a small sauce pan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly-roll pan, spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature two weeks.