02
Make it
Heat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper; no cooking spray is needed on the parchment.
Combine the oats, peanuts, mixed nuts, walnuts, and cinnamon in a large bowl. Skip additional salt when using salted nuts.
Stir together the melted butter, honey, and maple syrup. Pour over the oat mixture and toss until evenly coated.
Spread the mixture in an even layer on the prepared baking sheet. Press firmly with a spatula to encourage clusters.
Before baking: press the coated oats and nuts into an even layer. Add fruit and chocolate only after cooling. Bake for 30–40 minutes, gently turning at about 15 minutes and pressing the mixture down again. Begin checking at 25 minutes, especially with already-roasted nuts. Remove when golden and fragrant, before the edges get too dark.
Let cool uncovered on the tray without stirring for 30–45 minutes, or until completely cool. Slight softness while hot is normal; the granola crisps and the clusters set as it cools.
Break into clusters, then fold in the cranberries, raisins, chopped pineapple, and chocolate chips. Taste as you add the fruit so you can stop at your preferred sweetness.
The finished batch, with every mix-in added. Store only when completely cool in an airtight container at room temperature for up to 2 weeks.
Matty's note
Wait until the granola is completely cool before adding chocolate. Cut sweetened dried pineapple into raisin-sized pieces; do not soak it. For a less-sweet batch next time, use 2 tablespoons honey and 2 tablespoons maple syrup, reduce the dried fruit to taste, and use fewer chocolate chips. Less syrup may produce looser clusters.
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