Surfer's Granola - Wave goodbye to hunger ( see what I did there...)

Ingredients

MAKES ABOUT 1.1 ltr 

• 2 1/4 cups old-fashioned oats
• 1 tablespoon golden or other flaxseeds (optional)
• 3/4 Teaspoon of Rock Salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/3 cup honey
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons (packed) light brown sugar
• 3/4 raw almonds, coarsely chopped
• 1/3 cup cashews
• 1/3 cup raw sunflower seeds
• 1 tablespoon sugar
• 1/2 cup raisins
• Yogurt
• Thinly sliced mangoes, papayas, or other fresh fruit

Preparation

Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–60 minutes. Place sheet on a wire rack and let oat mixture cool completely.

Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 10–12 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl. DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.

Serve granola in bowls with yogurt and sliced fresh fruit.