Recipe from www.foodnetwork.ca
Serves: 12-16
Time: 65 minutes

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
½ cup toasted wheat germ
3 tbsp. unsalted butter
⅔ cup honey
¼ cup light brown sugar, lightly packed
1½ tsp. pure vanilla extract
¼ tsp. kosher salt
½ cup pitted dates, chopped
½ cup dried apricots, chopped
½ cup dried cranberries

Preheat the oven to 350 degrees Fahrenheit. Butter an 8- by 12-inch baking dish, and line it with parchment paper. Toss the oatmeal, almonds and coconut together on a sheet pan, and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl, and stir in the wheat germ.

Reduce the oven temperature to 300 degrees Fahrenheit. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan, and bring mixture to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.

Add the dates, apricots and cranberries in, and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes or until granola turns a light golden-brown. Cool for at least two to three hours before cutting into squares. Serve at room temperature.

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Sarah Bains

Graphic: Lesia Karalash / Graphics Editor