3 cups of rolled oats (not instant oats)
3 Tablespoons of packed light brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of kosher salt
1/3 cup honey
1/4 cup delicate extra virgin olive oil
1 teaspoon of vanilla extract
1 cup small dried diced fruit (apricot, cranberry, golden raisins)
1 1/2 cup coarsely chopped nuts and seeds (almonds, pumpkin, sunflower, pistachios) toasted for 8 minutes @300F
Mix the oats, brown sugar, cinnamon and salt in a large bowl, stir to combine.
In a small bowl, mix 2 teaspoons of honey, the oil and the vanilla, stir to combine. Add contents of the two bowls together, thoroughly mixing until all the oats are coated. Evenly spread the mixture on an edged baking sheet and bake @300F for 15 minutes. After 15 minutes, stir and continue baking another 5-15 minutes, until light golden brown.
Remove the oat mixture from the oven and let cool, about 20 minutes. Add the remaining honey to the nuts and seeds and toss. Toss the remaining ingredients together. Store in an airtight container for up to 2 weeks.