Crispy Blueberry Almond Granola

For the prep:

1. Line 2 half-sheet pans (13x18) with foil and spray with non-stick cooking spray or drizzle the pan with a teaspoon of oil. Use a small piece of paper towel to rub the pan to coat. Set aside.

For the granola:

1. Combine oats and wheat germ in a large bowl. Stir to combine.
2. Add the buttermilk and melted coconut oil. Stir well to combine and thoroughly coat all of the oats. Cover with a cleankitchen towel and set aside for 20 minutes for the oats to plum and soak up the liquid.
3. While the oats are plumping, preheat the oven to 300˚F.
4. Combine the maple syrup, honey vanilla, cinnamon and ¾ teaspoon of the salt in a small bowl and stir to combine. Set aside.
5. After the 20-minute plumping time, pour the maple syrup/coconut oil mixture over the oat mixture. Stir well to combine.
6. Add the coconut and stir again.
7. Divide the mixture on the 2 prepared pans and spread each to an even layer. (A fork works well to spread it out.)
8. Bake for 30 minutes then remove the pans from the oven and lift the sides of the foil to heap the mixture into the center of the pan. Stir with a fork, then, spread again to an even layer (This redistributing is important as the outside edges will tend to get brown quicker than the ingredients in the center of the pan.)
9. Bake for another 40-50 minutes, until nice and golden brown and dry to the touch. Mine usually takes around 40 minutes more after the stir.

For the mix-ins:

1. While the granola is baking, place the almonds in a large bowl. (I just wash the large bowl that I used for the oat mixture.) Drizzle with 1 teaspoon olive oil and stir well to combine. Add the dried blueberries (and cherries, if using) and stir again. Set aside.
2. To finish:
3. Remove the granola from the oven and transfer it immediately to the bowl of fruit and nuts. (This softens the dried blueberries and infuses the granola with blueberry flavor.)Take a small taste of the granola and add bit more salt, if needed (Don’t worry if the the granola is not super crisp at this point - it will crisp out as it cools). Stir well to combine then turn back out onto the foil-lined sheet pan and spread to an even layer to cool.
4. When cool, transfer to an airtight container for storage. It will keep for several weeks at room temperature if stored in an air-tight container.