Finally a new granola

For the longest time, I have remained loyal to two different granolas - Tyler Florence's and Steph Chows'.  I decided that maybe I should try something new.  (But don't worry, I still love my old favorites!)
Granola is such an easy thing to make, and as long as you keep the general ratios.  I didn't follow this recipe exactly, and it turned out great.  For the liquid part, I used a liquid cup measure and poured everything in until it was just over 2/3 cup, using mostly vegetable oil.  I'll include the original amounts for simplicity.  I didn't have enough pecans, so I used a mixture of nuts.  I have to say that the pecans were my favorite part, so I might use only pecans next time.  I also added wheat germ and sunflower seeds.  I didn't add any fruit into it.  I really dislike dried apricot (hate the texture), and I prefer adding fresh fruit and eating over yogurt.  Actually on a side note, I made homemade gingerale again, and decided to follow another recipe and put the leftover ginger pieces in the oven at a very low temperature, rather than letting them dry out over a day or two.  I figured this would speed things up.  Well that was true alright - after half the time the recipe called for, it had shriveled up into hard little pieces.

Definitely not what I was looking for.  But they were good to add in with the granola, so it wasn't a complete waste.

Recipe: Coconut and Pecan Granola (adapted from Fine Eats)
2 cups old fashioned rolled oats or thick cut oats
1 cup sweetened, dried coconut
1 cup pecans, chopped roughly (or any mixture of nuts)
1/2 tsp cinnamon
1/4 tsp salt
6 tbsp vegetable oil
2 tbsp honey
2 tbsp pure maple syrup
1/4 cup wheat germ
1/4 cup sunflower seeds (with no salt)

Directions:
Preheat the oven to 350 degrees.  Cover a 9x13 pan with aluminum foil.
Mix the oats, coconut, pecans, cinnamon, salt, wheat germ and sunflower seeds in a medium bowl.
Add oil, honey and maple syrup to a measuring cup or small bowl and stir to combine.
Pour over oat mixture and stir until evenly coated.
Spread the oats evenly on the prepared sheet pan.
Place in the oven and bake for about 25-35 minutes, stirring about every 10 minutes.  In the last 10 minutes, watch very closely as the oats will brown quickly.  Once they are golden brown, they're done.
Let cool in pan - if you like big clumps, don't stir once you take it out.
Store in an airtight container.