Hazelnut Blueberry and Pear Granola

Global Saturday Chefs recipe with Caren McSherry and Terra Breads’ Mary Mackay (July 7/07)

Hazelnut Blueberry and Pear Granola

3 Cups Rolled Oats
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Sunflower Seeds
1/2 Cup Honey
1/4 Cup Vegetable Oil
1-1/2 Cups Toasted Whole Hazelnuts
1 Cup Dried Blueberries
1/2 Cup Pear Crisps (or Dried Apple Crisps)

Preheat oven to 375F.
In a medium-size bowl, stir together the oats, coconut, sunflower seeds, oil and honey. Spread the mixture out evenly onto a parchment paper lined baking sheet.
Bake until golden brown, about 15 minutes. Cool the granola on the baking sheet.
Break the granola into large clumps, and transfer to a large bowl. Toss in the nuts and dried fruits. Store in an air-tight container.