Biga Crunch Granola
This recipe can be adapted, altered and changed at your whim. Use whatever nuts and dry fruits you have in the cupboard, or try new and exciting combinations of your own design.

Pre heat oven to 300 degrees.

2 cups rolled oats
1 teaspoon cinnamon
a big pinch of salt
3 Tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1/3 cup shredded coconut
1/3 cup sliced almonds
1/3 cup currants
1/3 c dry cherries

In a bowl combine all the dry ingredients, oats, cinnamon and salt
In another bowl combine the oil, honey and brown sugar, stir with a whisk until combined, pour on top of dry ingredients and mix to combine, add all other ingredients and mix until all the fruit and nuts are lightly, evenly coated with the honey mixture. Spread the mix onto a lightly oiled, or parchment lined sheet tray. Bake at 300 degrees for 10 minutes, remove from the oven and use a metal spatula to lift and flip the granola, return to the oven and continue baking about 15 more minutes, remove from the oven and break up any big clumps. Cool completely. Granola can be stored in an air tight container for 7 days.

For Tropical Crunch Granola substitute macadamia nuts for almonds and banana chips for dry cherries
For Totally Nuts Granola try using only nuts and leaving out the dry fruit, pistachios and hazelnuts are a good combo.

More information about the Pearl Market can be found at www.pearlfarmersmarket.com