Makes a double batch of my low fat, low sugar granola.
Preheat oven to 325 degrees.
Stir dry ingredients (except dried fruit) together in a large bowl. Pour warm wet mixture over the dry, and stir well to combine.
At this point, divide the mixture and put half in a large freezer bag. Freeze. Divide the remainder between two large baking sheets (lined with parchment, if desired). Put two oven racks in the middle of your oven, and bake the granola for 30 minutes on convection, stirring halfway through. If you don't have a convection oven, just rotate the pans (top to bottom) at the halfway point.
At the 30 minute mark, sprinkle two cups of dried fruit over the granola (one cup per sheet). Bake for 10 - 12 more minutes. This brief baking period is just enough to dry the fruit slightly (so the granola doesn't get sticky in storage), without burning it.