Granola
This granola is a homemade oat mix baked low and slow with honey, brown sugar and olive oil. The oil gives it a savory depth that sets it apart from versions made with butter or vegetable oil. Two kinds of walnut and almonds add crunch, while wheat germ adds a toasty, nutty edge. Stirring every 10 minutes during the long hour in the oven keeps the batch evenly golden, and the fruit goes in only after cooling.
Instructions
Heat the oven to 250°F. In a large bowl, combine the walnuts, almonds, brown sugar, wheat germ, olive oil, honey, salt and rolled oats. Leave out the raisins and blueberries for now.
Stir until every oat and nut is coated with the oil and honey, with no dry patches left at the bottom of the bowl.
Spread the mixture on a baking tray and bake for 1 hour. Stir it every 10 minutes so the edges do not darken faster than the middle.
Take the tray out and let the granola cool completely. It will crisp up as it cools.
Once it is cool, mix in the raisins and blueberries. Keep them out of the oven so they stay soft and do not scorch.
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