Crisp Homemade Granola

Ingredients

• For the Granola:
• 12 ounces old-fashioned rolled oats, not instant, quick, or steel-cut
• 1 1/2 ounces wheat germ
• 1 ounce flax seeds, optional
• 1/2 ounce chia seeds
• 8 ounces buttermilk
• 4 ounces unsalted butter, melted
• 7 ounces plain or toasted sugar
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• For the Mix-Ins:
• 4 1/4 ounces raw pumpkin seeds
• 2 1/2 ounces chopped almonds
• 2 1/4 ounces pecan pieces
• 1 teaspoon neutral oil, such as safflower
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 4 ounces dried apricots, quartered
• 3 ounces dried tart cherries
• 2 ounces dried blueberries

Directions

1. In a medium bowl, add the rolled oats, wheat germ, flax seeds if you are using them, and chia. Give everything a quick toss with a flexible spatula, then mix in the buttermilk and melted butter. Cover the bowl with plastic or a kitchen towel, and leave it until the oats feel firm and no longer wet, about 20 minutes. The chia may look a bit fuzzy, which is just what it does. Mix in the sugar and salt, cover again, and let the bowl sit until the sugar has dissolved enough to make the mixture look damp and loosened, about 30 minutes.
2. While that rests, move the oven rack to the middle and heat the oven to 350 degrees F. Scatter the pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan, then toast them until they smell nutty and are just starting to color, about 10 minutes. Tip them into a large bowl, coat them with the oil, and add the salt. Keep the parchment-lined half-sheet pan handy. Add the dried apricots, dried cherries, and dried blueberries to the bowl as well.
3. Turn the oven down to 300 degrees F. Once the sugar has melted into the oat mixture, spoon the oats onto the parchment-lined half-sheet pan and smooth them out evenly. Bake until the granola is golden all over and feels dry when you touch it, about 100 minutes. Every 25 minutes or so, pull the pan from the oven and use a pair of forks to stir the mixture thoroughly.
4. When the oats are golden brown and dry to the touch, add them to the bowl with the fruit and nuts. Fold everything together with a flexible spatula, then spread the granola back onto the baking sheet in an even layer and let it cool, about 45 minutes. Once the granola is cool, move it to an airtight container and keep it at room temperature for up to 6 weeks.