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Preheat oven to 350 degrees for a more cooked taste or 300 degrees for less cooked (see note).
Mix and stir together all ingredients.
More toasted: Bake 25-30 minutes, stirring after 15 minutes. Less toasted: Bake 20 minutes, stirring after 10 minutes.
Watch the granola closely from the time you stir it, so it doesn't toast too much. Don't wait for it to get crisp. It will come out of the oven soft, and then crisp as it dries. You know it's ready when it smells toasted.
Remove from oven and let granola cool.
Stir in add-ins.
Store in an airtight jar or container
Notes: My roommate Caroline Coats made this often. Her grapefruit was my favorite. She learned that flaked coconut toasts at a different speed than the granola. So she added a step and toasted the coconut separately then added it to the granola after it came out of the oven. If you prefer the nuts and seeds to be toasted, you can add them to the oats mixture before it goes into the oven, or toast them separately.