Preheat the oven to 300 degrees F, and line a large baking sheet (with sides) with parchment paper.
In a large bowl, combine the dry ingredients (excluding any optional mix-ins). In a small bowl, mix the wet ingredients. Pour the wet ingredients over the dry ingredients and stir to fully incorporate.
Bake for 15 minutes, and then stir well. Bake for 10 more minutes, and stir again. Bake for 5 more minutes, or until the granola is evenly golden and mostly dry. Remove from the oven and allow the granola to cool completely. Stir in the dried fruit, if using, and store in an airtight container. The granola will keep for a week or more at room temperature. I like to store in the refrigerator where it will keep indefinitely–not that it’s likely to last very long!–if sealed in an airtight container or zipper-top bag.