Note: Find Kamut, wheat and barley flakes at specialty markets and health food stores.
2/3 cup almond oil
2/3 cup honey
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats
1 cup each Kamut, wheat and barley flakes
1 cup sliced almonds
3/4 cup instant nonfat dry milk
1/2 cup dark brown sugar
1/2 cup toasted wheat germ
1 tablespoon cinnamon
1 1/2 teaspoons salt
1. Position oven racks at top and bottom thirds of the oven. Preheat to 350 degrees.
2. In a saucepan over medium-low heat, stir oil, honey and vanilla until honey dissolves. Continue heating, stirring a few times, just until a few whiffs of steam come off the top. Set aside.
3. In a big bowl, mix the oats, Kamut, wheat and barley flakes, almonds, dry milk, sugar, wheat germ, cinnamon and salt. Pour in the oil mixture. Stir until everything's moist. Spread the mixture into even layers on 2 large rimmed baking sheets.
4. Bake until crunchy and irresistible, about 20 minutes, stirring once halfway through baking. Cool on the sheets set on racks for at least an hour. Don't mess with it as it cools. It will harden to a great crunch. Break the granola into bits, chips and flakes. Store in an airtight container for up to 1 month.
-- Bruce Weinstein and Mark Scarbrough, "Grain Mains" (Rodale Books, $24.99, 232 pages)