I tweaked this recipe a lot. First, I halved the recipe because it makes 18 cups of granola and I didn't want that much. Second, I didn't add a lot of the ingredients called for since I didn't have them on hand. I left out the coconut, wheat germ (subbed a small amt. of wheat flour), almonds, and sunflower seeds. Lastly, I used half Orange Blossom honey and half corn syrup instead of pure maple syrup. It added a nice floral element to the granola without overpowering it.
3 1/3 cups quick rolled oats
1/3 cups wheat flour (this helped make crunchy clumps)
1 1/4 cups chopped pecans
1/4 cup sunflower oil
1/4 tsp salt
1/4 cup orange blossom honey
1/4 cup corn syrup
1 1/2 tsp vanilla
2 cups total of raisins and dried apricots, apricots chopped
1 cup Rice Crispies
In a large bowl, mix together the oats, wheat flour, and chopped pecans.
Make sure you use humongous pecans like I did (Terri Lynn has the best nuts...hahahaha)
In a measuring cup, measure out the oil, honey and corn syrup, then add the salt and vanilla to this mixture and stir. Pour over the oats and mix until well coated.
Spread onto a lightly greased baking sheet and bake at 250 degrees for about 90 minutes, stirring every 15 minutes. Once the granola has finished baking pour into a large bowl, chop up the fruits and stir them in along with the Rice Crispies (I would have added these at the beginning, stirring them in with the oats, but I forgot).