What's For Lunch: Greek Yogurt with Fresh Berries and Granola

Since I had some fresh berries leftover from yesterday's dessert, I decided they'd make an excellent topping for some Greek yogurt (sweetened with a little agave nectar). I finally got around to making another batch of granola; the recipe follows.

Cherry-Cranberry Granola (printer-friendly version)
makes 14+ servings

2 cups rolled oats
1 cup almond slices
1/2 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
1/4 cup flaxseed
2/3 cup honey
1 tablespoon unsalted butter
1/4 cup brown sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup dried cherries
1 cup dried cranberries

1. Preheat the oven to 350 degrees.
2. Spray a baking dish with oil and line the bottom with parchment paper. Set aside.
2. Mix together the oatmeal, almonds, sunflower seeds, and coconut on a rimmed baking sheet. Bake in the oven for about 8 minutes; stir midway through. Once lightly toasted, remove from the oven and pour into a large mixing bowl. Stir in the wheat germ and flaxseed. Set aside. Reduce the oven heat to 300 degrees.
3. Heat the honey, brown sugar, salt, vanilla, and butter in a small saucepan over medium-high heat. Stir, bringing the mixture to a boil, and then remove from the heat.
4. Pour the honey mixture over the dry ingredients and stir to combine. Add in the dried cranberries and cherries.
5. Spoon the granola into the prepared baking dish. Lightly pat down the granola. Bake for 25-30 minutes, or until lightly browned.
6. Let granola cool for 2-3 hours. After it has thoroughly cooled, break the granola into bite-sized pieces by hand or with the help of a butter knife.
7. The granola can be stored in a container with a tight lid for a couple of weeks (if it lasts that long!).