8 ounces (about 2 cups) dried fruit (I use blueberries and tart cherries)
Place two oven racks in the oven, one in upper third, and one in the center. Heat oven to 325 degrees on convection (or 350 without convection).
Toss dry ingredients (oats through allspice) in a large stockpot until well mixed.
Heat oil, maple syrup, honey and vanilla extract in a small saucepan over low heat, just until warmed and mixture is thinned, about 3 or 4 minutes.
Pour oil mixture over dry ingredients and toss until all ingredients are coated. It will take a few minutes, just keep tossing and turning, making sure to get into the bottom of the pan.
Line two rimmed baking sheets (like half-sheet pans) with silicone mats or parchment paper. Divide granola mixture evenly between the two pans and spread to edges.
Place pans in the oven and bake for 15 minutes. Remove, stir contents, and rotate pans back into the oven (Put first top pan on bottom, bottom on top, and also reverse the front-to-back orientation).
Bake another 5 minutes and repeat step above. Bake another 3 to 4 minutes, or more, if necessary. You’re looking for a deep golden brown color. It make take a total of 20 minutes or 25 to 28 minutes, depending upon your oven.
Place 4 ounces each of dried fruit into two roasting pans. Scrape one sheet pan of browned granola into each of the pans with the dried fruit. Stir, mixing the fruit into the granola. Let cool completely, stirring occasionally.
Divide into four quart-size freezer bags, if you want, and freeze all but one.