Buttermilk Clusters Granola

1. Combine Grains and Seeds

In a medium bowl, combine the rolled oats, wheat germ, flax seeds (if using), and chia seeds using a flexible spatula. Pour in the buttermilk and melted butter, stirring until everything is well coated. Cover the bowl and set it aside for 20 minutes, allowing the buttermilk to tenderize the grains.

2. Add Sugar and Salt

After 20 minutes, stir in the sugar and salt. Cover the mixture again and let it stand for 30 minutes. During this time, the sugar will dissolve, making the mixture loose and damp, which is essential for achieving the perfect texture in your granola.

3. Toast Nuts and Seeds

Preheat your oven to 350°F (175°C). Spread the pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half sheet pan. Toast the nuts and seeds in the oven for about 10 minutes, or until they are fragrant and lightly golden.

4. Coat Nuts and Seeds

Once toasted, transfer the nuts and seeds to a large bowl. Toss them with the neutral oil and a pinch of salt, ensuring they are evenly coated.

5. Add Dried Fruits

Stir in the dried apricots, dried cherries, and dried blueberries into the nut and seed mixture. Set this aside while you prepare the oat mixture for baking.

6. Bake Oat Mixture

Reduce the oven temperature to 300°F (150°C). Spread the oat mixture onto a parchment-lined half sheet pan. Bake the granola for 100 minutes, stirring it every 25 minutes with a pair of forks to ensure even baking. The granola is ready when it is golden brown and dry to the touch.

7. Combine and Cool

Once the granola is baked, combine it with the fruit and nut mixture in a large bowl. Toss everything together using a flexible spatula, making sure the ingredients are well distributed.

8. Cool and Store

Spread the combined granola mixture back onto the parchment-lined sheet pan and let it cool for about 45 minutes. Once cooled, transfer the granola to an airtight container.