Jackson Granola

by A.R. Valentien

Yield: approximately 2 ½ lbs.

Rolled Oats 10 ½ oz.
Bran Flakes 2 oz.
Flour 3 oz.
Brown Sugar 4 oz.
Sesame Seeds 3 oz.
Pecans 2 oz.
Sliced Almonds 2 oz.
Shelled and Peeled Pistachios 2 oz.
Olive Oil 4 oz.
Honey 6 oz.


Dried Blueberries 1 oz.
Dried Cherries 1 oz.
Dried Cranberries 1 oz.
Dried Mango 1 oz.
Dried Apricots 1 oz.
Dried Ginger 1 oz.



Combine the first set of ingredients and mix well.
Using non-stick spray, spray a sheet pan and spread mixture onto pan.
Cook mixture at 225°F for approximately two hours stirring occasionally.
Allow mixture to cool completely.
Break up larger pieces and mix in dried fruit.
Enjoy with whole milk yogurt and fresh berries!