homemade (and way cheap!) granola

add this to some greek yogurt or ice cream.  or a spoon.

homemade granola
adapted from too many recipes to bother linking
makes about 3 cups (a quart-sized ziploc)
active time: 15-20 minutes / cooling time: 30 minutes / totally done in: 1 hour
ingredients
2 cups quick-cooking oats
1 to 2 tablespoons butter
1 tablespoon honey
2 tablespoons brown sugar
1/2 teaspoon vanilla
dash salt
1/2 cup sliced/chopped nuts/seeds
1/3 cup dried fruit (raisins, cranberries, etc)
1/4 cup dried sweetened coconut (A: you could leave this out altogether [lookin' at you, Summer]; B: I'd rather use unsweetened coconut but can't find that stuff anywhere)
sprinkle o' cinnamon

directions
spread oats on baking sheet and toast under broiler, stirring occasionally.  keep a close eye on them so they don't burn!  remove from oven and set aside.  turn off broiler.

if using raw nuts/seeds, toast 'em in a dry pan over medium low heat, stirring occasionally.  I chose to do this separately from the oats so the nut/seed oils wouldn't mix in with the oats and possibly sog things up.

at this point, I scooped the toasted oats and nuts/seeds into a giant liquid measuring cup so it'd be easier to dump them into the skillet later.  this was a really good move, since attempting to pour the oats from a giant rectangular pan into a much smaller circular one would have been certain disaster.

in a medium skillet, melt butter.  add honey, brown sugar, vanilla, and salt, cook for 1 minute.  add toasted oats and nuts/seeds, cook 3 to 4 minutes, stirring constantly.  mix in dried fruit and coconut, cook 1 minute more.

spray baking sheet lightly with cooking spray or line with parchment paper.  spread granola evenly on baking sheet and sprinkle with cinnamon.  throw the whole thing back on the top rack of the still-warm oven for 15 to 30 minutes to get everything nice and crunchy.

remove from oven and let stand at room temperature for 10 minutes before shovelling into your face or a plastic bag for storage.  

next time: 
- since the coconut was sweetened and raisins are pretty sweet on their own, I'd probably cut back the brown sugar to 1 tablespoon.  if I'd used just cranberries, I'd leave the brown sugar measure at 2 tablespoons
- I'd stir it around a little less after it comes out of the oven to leave some bigger chunks intact