Preheat oven to 250 degrees. Position racks in the upper two thirds of the oven.
Combine all the dry ingredients in a large bowl. Stir until the contents are uniformly mixed. Whisk all wet ingredients in a separate bowl to make a syrup. Pour the syrup over the dry ingredients and stir until there are no pockets of dry ingredients or syrup in your bowl.
Line two jelly-roll pans with parchment paper. Spread the granola into an even layer on each pan. Put them in the over and bake for 30 minutes. Stir the granola around and bake for another 30 minutes, making sure to switch your pan positions in the oven. After 60 minutes of bake time, repeat the process again stirring the granola around and baking another 30 minutes. After 90 minutes of baking turn the oven off but leave the granola in the oven until it cools. The granola will not be crunchy at the end of the cooking time but will become crunchy as it cools off.
If you like dried fruit like raisins, cranberries, or apricots in your granola, you can add it after baking and cooling.
Keep your granola in an airtight container within reach. It will stay fresh for a few weeks but will never last that long!