BUTTERMILK GRANOLA

Adapted from Serious Eats.

Ingredients:

Grains, group 1:
340 g rolled oats
40 g wheat germ
30 g flax seeds
15 g chia seeds
225 g buttermilk
115 g butter, melted
1/2 t salt
200 g sugar
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Nuts, group 2:
120 g pumpkin seeds
70 g almonds
60 g pecans
1/8 t kosher salt
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Fruit, group 3:
115 g dried apricots
85 g dried cherries
55 g dried blueberries


Methodology:

Preheat oven to 350°F.

Combine group 1 ingredients, let stand 30 minutes.

Meanwhile, combine group 2 ingredients on a baking sheet.  Bake at 350°F for 10 minutes, tossing once.  Cool, chop into desired size.

Reduce oven to 300°F.

Bake group 1 at 300°F for 1 hour, tossing every 20 minutes.

Add groups 2 and 3 to group 1 on baking sheet, tossing carefully to combine.  Cool, store in a jar on the counter.

Please note all amounts are variable.  The only important relationships are between the dry grains and the buttermilk/butter/sugar/salt.  However, I often add considerably more oats without upsetting the balance.