Birmingham Bake and Cook's Granola

By: Brooke Smith | Alabama's13.com
Published: June 01, 2009

Summer Inspired Dried Fruit and Nut Granola with Toasted Coconut
Yield: 2 qt

Dry Ingredients
30 oz Rolled Oats, raw
1 ½ tsp Cinnamon, ground
1 ½ oz Wheat Germ
Pinch Salt
Wet Ingredients
4 oz Honey
8 oz Maple Syrup
1 ½ oz Peanut Butter
1 ½ oz Vegetable Oil
“Toss-In” Ingredients
5 ½ oz Dried Apricots, chopped
3 ½ oz Golden Raisins
2 oz Dried Blueberries
3 oz Dried Cherries
8 oz Toasted Coconut
¼ C Toasted Walnuts
¼ C Toasted Pecans

Method
Preheat your conventional oven to 225oF degrees.
Combine all of the dry ingredients in a bowl.
Combine all of the wet ingredients in a saucepan. Heat until all of the ingredients are incorporated and the mixture is smooth.
Toss the dry and wet ingredients together and mix well.
Transfer the mixture to parchment paper-lined half sheet pans, spread in a thin layer. Bake for 2 – 3 hours, stirring and turning often, allowing the mixture to cook completely.
Stir in the Toss-Ins. Store in air-tight containers.

Parfait Construction
Start from the bottom of the cup and work your way up!

3 oz. Fresh strawberries, hulled and sliced
3 oz. Plain, vanilla or strawberry yogurt
2 oz Fresh strawberries, hulled and sliced
3 oz Plain, vanilla or strawberry yogurt
2 T Summer Inspired Granola
1 ea Whole Strawberry, garnish