Instructions: * (Walnuts, almonds, hazelnuts, pecans, etc.)

** (raisins, currants, cranberries, or chopped apple, apricot, pear, pineapple, prune, etc., or a combination)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you dont have a skillet this big, use a smaller one and prepare the granola in two batches.) Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar - but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes.

Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When it cools to room temperature, transfer the granola to a glass or plastic storage container with a tight-fitting lid. Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk (soy, rice, or almond) or the juice of your choice.

NOTES : Although there are many delicious granolas available at natural food stores, nothing tastes as good as homemade. And its really not very difficult to make. Plus you get to decide exactly what combination of nuts and fruits to use. Most granola recipes Ive seen call for baking it in an oven. This is fine in the winter: it warms up the kitchen and imparts a wonderful aroma throughout the house. But I dont like to use the oven too much in the warmer weather. So here is a recipe for granola that is "baked" at stovetop.

Note: Be sure to use regular old-fashioned rolled oats, not quick-cooking or instant.

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