Three Granolas

Contessa's Granola

4 cups old-fashioned rolled oats 
2 cups sweetened shredded coconut 
2 cups sliced almonds 
3/4 cup vegetable oil 
1/2 cup good honey 
1 1/2 cups small diced dried apricots 
1 cup small diced dried figs 
1 cup dried cherries 
1 cup dried cranberries 
1 cup roasted, unsalted cashews

Preheat the oven to 300 degrees F. 
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes. 

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Alton's Granola

3 cups rolled oats 
1 cup slivered almonds 
1 cup cashews 
3/4 cup shredded sweet coconut 
1/4 cup plus 2 tablespoons dark brown sugar 
1/4 cup plus 2 tablespoons maple syrup 
1/4 cup vegetable oil 
3/4 teaspoon salt 
1 cup raisins

Preheat oven to 250 degrees F. 
In a large bowl, combine the oats, nuts, coconut, and brown sugar. 

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. 

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Bon Appétit Granola

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons (packed) dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins

Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)