Homemade Granola

This recipe came from my mom, and was originally was from an old hotel in Goshen Indiana called the Checkerberry Inn (which from what I hear, the inn is no longer open).

I have always loved this granola, and just recently decided to make it for myself.  I was surprised by how easy it is to make!   It is perfect for breakfast, a snack, or something sweet in the evening.   My kids LOVE it, and this recipe make A TON (i actually half the recipe and it's still A LOT).  So it's an all-around win in my book.

Checkerberry Inn Granola

1 lb butter
4 c brown sugar (I only use 2 cups; Or 1 cup if the recipe is halved)
1/2 c vegetable oil
2 c honey
2 T molasses
1 T cinnamon
1/2 c white sugar

2 (47 oz) drums, plus 3 cups of "old fashioned oats" (NOT quick cooking oats)

1 c almonds (i use 2 cups)
1 c pecans (i use 2 cups)
1/3 c each (i use 1 cup each): dried apricots, dried blueberries, dried cherries.   (typically I use whatever I have on hand-- for this batch i used original craisins).

Put ingredients 1-7 in a large heavy-bottom sauce pan and bring to rapid boil.  Turn off heat.  In a LARGE bowl, pour in the oats (keep the 3 cups in reserve), the nuts, and the hot mixture.  Mix well so that the oats are covered.  Turn out onto to large rimmed cookie sheets. (I found that a HALF recipe required two cookie sheets).

Bake in a 325 oven for 10-15 minutes (longer if you like your granola crispy); stir once during baking.  Remove from oven and add dried fruit and reserved oats.  Toss until cool.   Store in an airtight container-  it can also be frozen.

Enjoy!!!