8 oz old-fashioned rolled oats / approximately 2 cups
1.5 oz raw sunflower seeds /approximately 1/2 cup
3 oz sliced almonds / approximately 1 cup
1 oz chopped hazelnuts / approximately 1/4 cup
1.5 oz wheat germ / approximately 1/2 cup
6 oz honey / approximately 1/2 cup
1.75 oz dark brown sugar / approximately 1/4 cup packed
1 oz butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (or sea salt)
6 1/2 oz chopped dried strawberries
Heat the oven to 350F/180C. Line a 9″x9″ pan with a square of parchment paper – the sides don’t need to be fully lined just the bottom.
Mix together the oats, sunflower seeds, sliced almonds, hazelnuts and wheat germ and then spread them onto a sheet pan to roast for 15 minutes, stirring once or twice during that time to prevent over toasting. Once that’s in the oven, put the sugar, butter, salt, vanilla extract and honey together in a small sauce pan and cook on a medium heat until everything is combined and melted and it’s bubbling slightly — about 6 minutes.
Once the oats, nuts and seeds mixture in the oven is finished toasting, remove it and turn down the oven to 300F/150C, then gently tip it into a large bowl, add the chopped strawberries (or what ever mix of dried fruit you prefer) and pour the melted ingredients over. Mix well until everything is coated and combined. Transfer the mixture to the parchment lined tin, gently press down on the top to flatten it and place it back in the 300F oven for 25 minutes. After 25 minutes remove and allow to cool completely in the tin so that it holds together. Once cool transfer it to a cutting board and slice into 16 pieces. The granola squares will keep in an airtight container for at least 2 weeks. – Melani