A Tale of Two Mueslis

Okay, that first batch? Awesome, if a bit overcooked. I followed the instructions and baked it for nearly 30 minutes. If I had taken it out around 20 minutes, it would've been perfect.

On to the next batch: a "Bob"-friendly nut-free muesli (or granola, I still have no idea what the difference is. I'll research that later).

The Other Bob's Muesli

6 cups rolled oats
1 cup raw sunflower kernels
1 cup natural pumpkin seeds
3/4 cup honey
4 Tbsps vegetable oil
1/3 cup raisins
1/3 cup chopped dates
1/3 cup chopped dried apricots
1/3 cup chopped dried cherries

Directions
1. Preheat oven to 300 degrees F and line two baking sheets (with rim) with parchment paper.
2. Combine oats, sunflower seeds, and pumpkin seeds in a large bowl.
3. Warm the honey and vegetable oil in a saucepan over low heat.
4. Pour the honey-oil mixture into the oat mixture, and mix until the oats and seeds are evenly coated (be sure to fold and get to the bottom of the mixture to distribute the moisture evenly).
5. Spread the coated muesli evenly in the lined baking pan.
6. Bake for 20-25 minutes until toasty golden brown and let cool.
7. Transfer muesli to a large bowl and mix in the chopped dried fruits.
8. Store in air-tight containers.

Hint: To prevent stickiness: Chop the dried fruit on a cutting board "floured" with corn starch and a knife prepared the same way.