This granola recipe is a formula more than anything. As long as you keep the basic ratios the same, you can vary what you mix into it, change up your spices, and make your own choices about oils and sweeteners. For me, though, this one is just about perfect.
2 1/2 cups rolled oats
1 1/2 cups roasted, salted cashews
1/3 cup oil or melted butter (a nut oil would be a perfect choice here)
1/3 cup good quality honey
1/3 cup Grade B maple syrup
2 tsp. cinnamon
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl, stir together the oats and cashews. In a small saucepan over medium heat, melt the oil, honey, maple syrup, cinnamon, and salt. Heat until just bubbling. Remove from the heat and pour over the oats and nuts. Stir until everything is thoroughly coated, then transfer to a greased baking sheet and spread evenly. Toast the granola at 350 for 15 minutes, stir, then bake for an additional 10 minutes, until lightly golden. When you remove the granola from the oven, I recommend giving it one more stir before letting it cool — it will loosen more easily from the pan.