Whole Grain Granola

• 2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
• 2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
• 1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
• 1 cup unsweetened coconut chips or shredded coconut
• 1 cup raw pepitas (pumpkin seeds)
• 23 cup honey
• 1/2 cup extra-virgin olive oil
• 13 cup dark brown sugar
• 1 1/2 teaspoons kosher salt

1. Heat oven to 300 degrees.
2. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
3. Bake until golden brown all over, about 35 to 50 minutes.
4. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges.
5. Cool completely before storing airtight.

puffed kamut, rolled barley, nuts, coconut chips, pepitas, honey, extravirgin olive oil, brown sugar, kosher salt

Taken from cooking.nytimes.com/recipes/1017293 (may not work)