Cranberry Hazelnut Granola

I made this last week, and then I ate it all. Very quickly. I'm cut off granola for awhile, but that doesn't mean you can't have any. This is the recipe rebar serves for breakfast.

3 c large flake oats
1 1/2 c barley flakes
1/2 c oat bran
1 c unsweetened coconut
1/2 t salt
1 c hazelnuts, coarsely chopped
1/2 c pumpkin seeds
1/2 c sunflower seeds

1/2 c vegetable oil
1/4 c water
2/3 c maple syrup (or honey, or a combination)
1 t vanilla

1 c dried cranberries
1/2 c dried blueberries

1. In a large bowl, combine the first eight ingredients. In a smaller bowl, whisk together the oil, water, honey and vanilla. Combine the wet and dry mixes and stir thoroughly.

2. Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250F for 20-30 minutes, stirring every 10 minutes or so to ensure even baking, and remove from the oven when golden brown. Cool and stir in the dried fruit. Seal and store for up to 1 month.