Honey, fruit & nuts granola

• 2 cups rolled oats
• 1 cup mixed nuts (almonds, walnuts, hazelnuts) [see note below on chopping]
• 1 cup mixed seeds (sunflower, flax, pumpkin) [to fill measuring cup; see instructions]
• 1 cup (total, at least) dried fruit: currants, white raisins, dried cranberries, tart cherries, or other favorite
• 3 tablespoons good (preferably local) honey
• 3 tablespoons coconut oil
• 1 teaspoon good quality vanilla extract
• Ground star anise, cinnamon, cardamom, ginger, and/or other spices to taste (about 1 teaspoon of each, slightly less star anise because it is strong)

1. Preheat oven to 300°F.
2. Put oats in a wide bowl and add spices. Stir the oats and spices together well.
3. Chop almonds and hazelnuts coarsely, and break walnuts into large pieces (around 1 cup total). Put in a 2-cup glass measuring cup. Add the seeds to fill the measuring cup to the 2-cup line. Add contents to oats.
4. Add the dried fruit to the oats and nuts.
5. Add honey, coconut oil, and vanilla.
6. Mix with your clean hands. Be sure that if the coconut oil was solid when added to the mixture, it melts from the heat of your hands, and is thoroughly mixed in (no clumps).
7. Line a cookie sheet with parchment paper and spread the granola evenly along it.
8. Bake 15–20 minutes, until lightly toasted. Be VERY CAREFUL not to overcook it, or it will taste like burnt popcorn.
9. Store in plastic containers up to 2 weeks or so.

For fruit crisp

1. Cut up 4 or 5 peaches (enough to mostly fill the dish you are using).
2. Toss 2 cups of granola in 2 tablespoons of melted butter, and spread over the peaches.
3. Bake at 350°F for about 30 minutes.