Don’t try to make these on a super humid day—they tend to fall apart. The bars will keep, covered and refrigerated, for at least a week.
 
Makes 20 to 25 granola bars.
 
Vegetable oil spray for the pans
3 cups rolled oats
1 cup coarsely chopped walnuts, pecans, almonds, or your favorite nut
1/2 cup coarsely chopped dried apricots
1/2 cup raisins or currants
1/4 cup roasted salted sunflower seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1/4 cup sun-dried cranberries or cherries or blueberries
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup honey

Preheat the oven to 300 degrees. Line two large rimmed cookie sheets with parchment paper or aluminum foil and lightly spray with vegetable oil.

In a large bowl mix the oats, pecans, apricots, raisins, sunflower, flax and sesame seeds, cranberries, cinnamon, and ginger, and stir well to combine thoroughly. Add the oil, maple syrup, and honey and mix well making sure the liquids thoroughly coat the dry ingredients.

Divide the mixture between the two cookie sheets and press down (forcefully) with a metal spatula so the granola is about 1/2-inch thick. Bake for 45 to 50 minutes, or until the mixture is golden brown and looks cooked through, turning the cookie sheets once during the baking. Let cool in the pans for 15 minutes. Using a sharp, serrated knife, cut the mixture into 20 or 25 bars. Let cool thoroughly and place in a tin or a tightly sealed plastic container with wax or parchment paper between each layer.