Crunchy-granola type bakes a batch

I was feeling a little overloaded by all the bread I had been eating, so I decided to do something a little different.

I love granola, and I love Alton Brown.  I made loads of changes to this recipe and cooked two batches in different ways. I basically just used his recipe as a framework. Here's a breakdown:

Instead of 3 cups rolled oats, I used 1-1/2 cups quick oats, 1 cup sesame seeds, and 1 cup sunflower seeds

1 cup slivered almonds (didn't change that one)

Instead of 1 cup cashews, I used 1 cup pecans

Instead of 3/4 cup shredded sweet coconut, I skipped it

1/4 cup plus 2 tablespoons dark brown sugar (didn't change that either)

Instead of 1/4 cup plus 2 tablespoons maple syrup, I used 1/4 cup syrup, 1 tablespoon honey and 1 tablespoon vanilla extract

Instead of 1/4 cup vegetable oil I used 1/4 cup peanut oil

Instead of 3/4 teaspoon salt, I used 1 teaspoon salt

Instead of 1 cup raisins, I used 1/2 cup raisins and 1/2 cup dried cherries, but only added them to half ot he batch.

On one baking sheet, I stirred often and only cooked it for about 45 minutes.  That ended up with a chewier granola that had smaller pieces.  I added the dried fruit to this batch and Toddler Girl loves it!  On the other baking sheet, I didn't touch it for 45 minutes and kicked up the heat to 300 degrees for the last 10 minutes.  I poked at it a bit before those last 10 minutes just to make sure it wasn't burning.  It didn't burn but boy, it came close!  I'm so happy with this granola.  The chewy "kid" batch tasted really sweet but the crunchy "adult" version is almost caramelized.  The only thing I would do different is to add a bit more oil to hopefully keep it in bigger chunks for the adult version, and a teeny bit less sweet.