Granola

I was thrilled when Flour Bakery opened in my neighborhood. Even more thrilled when Joanne Chang released a cookbook with the very best of Flour's cookies, pastries and desserts. My favorite thing they offer is their "Mom's Granola," so it had to be the first thing I made from my brand new Flour Cookbook.

Yogurt and Granola is one of my favorite meals, and this granola is one of the best I've ever had. 

Granola

(slightly adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe)

Ingredients

3 cups old fashioned rolled oats
1/2 cup wheat germ
3/4 cup sweetened shredded coconut
3 tbsp sesame seed

1/3 cup sunflower seeds
1/2 cup chopped walnuts

1/2 cup sliced almonds
2 tsp cinnamon
1 tsp salt
3/4 cup canola oil
1/2 cup honey
1/4 cup agave nectar
2 tsp vanilla extract
1/2 cup dried cranberries (optional)

Instructions

Pre-heat oven to 350 degrees. Cover a baking sheet with parchment paper.

In a large bowl, combine the oats, wheat germ, coconut, sesame seeds, sunflower seeds, walnuts, almonds, cinnamon and salt. Mix well to combine. In a small bowl, whisk together the honey, agave nectar and vanilla. Pour the wet ingredients over dry, and mix until all ingredients are thoroughly coated. 

Spread mixture in an even layer on top of parchment paper. Bake in the oven for 28-30 minutes, mixing the granola once or twice during baking to ensure even browning. Cool completely, add cranberries if you wish.

Store in an airtight container for up to one week - if it lasts that long!