You can never have too much granola

... which is why I am including a new recipe, modified from Molly Wizenberg's "Everyday Granola." The ginger gives it a subtle complexity and the pumpkin seeds and cinnamon pair nicely with the turning leaves this time of year.

55 min - makes 5 cups

3 cups old-fashioned oats
1 cup raw pumpkin seeds
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon fresh finely diced ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup apricots

1. Preheat oven to 300°F. Line rimmed baking sheet with parchment.
2. Mix first 6 ingredients in large bowl.
3. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet.
4. Bake until golden, stirring every 10 minutes, about 40 minutes.
5. Place sheet on rack. Stir granola; cool. Mix in fruit.

Can be stored in an airtight container for 1 week.

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