Homemade Granola Trail Mix

I'm baffled at the grocery store prices for granola and/or trail mix. I thought I'd give this a whirl since the weather is becoming warmer and drier; soon it'll be prime hiking season and I'll want something tasty to nibble on. This is a recipe that you can totally customize to what's already in the pantry and to your liking. The maple syrup can be substituted with honey and raisins for cranberries. It just so happened that I used the last of the raisins in a batch of oatmeal cookies.

Ingredients

2 c. old-fashioned rolled oats
1/2 c. raw pumpkin seeds
1/2 c. dried black currants
1/4 c. sweetened dried cranberries
1/4 c. raw almonds, sliced
1/4 c. lightly-salted roasted almonds, whole

1/4 c. maple syrup
1/4 c. brown sugar
2 tbsp unsalted butter
2 tbsp water
1 1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Directions

Preheat oven to 260 degrees F.

1. In a large bowl, combine oats, almonds, pumpkin seeds, currants, cranberries.

2. In a saucepan over medium heat, melt butter with maple syrup, brown sugar, water, vanilla, and ground cinnamon. Let cool before pouring over oat mixture. Mix well and pour into a greased 13" x 9" x 2" baking dish.

3. Bake for 30 minutes at 260 degrees F, stirring once every 15 minutes. Raise oven temp to 275 degrees F for 15 minutes. Remove from oven and stir occassionally as the granola cools. Store in an airtight container.