Blueberry and Pecan Granola

     This summer without my kitchen to bake in, I got hooked on Whole Foods' Blueberry Pecan Granola.  Just about every morning for those 3 long months, I ate a bowl of Brown Cow Vanilla Yogurt topped with a hearty scoop of granola.  As much as I liked it, I am now making my own version of my morning staple.  It's a lot cheaper that way!
     Feel free to substitute your favorite dried fruit.

          Blueberry and Pecan Granola

• 1/2 cup coconut
• 4 cups old-fashioned oats
• 1/4 cup wheat germ
• 3/4 cup chopped pecans
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup water
• 1/3 cup honey
• 1/3 cup maple syrup
• 2 tablespoons canola oil
• 1 1/2 cups dried blueberries (or any other dried fruit or combination of dried fruits)
1.  Preheat the oven to 350˚F.
2.  Place the coconut in the bowl of a food processor and pulse until finely chopped.  Combine the chopped coconut in a bowl with the oats, wheat germ, pecans, salt and cinnamon.
3.  In a small saucepan on the stove, combine the water, honey, maple syrup and canola oil; bring just to a boil.  Pour the liquid ingredients over the dry mixture, stirring well to coat.  Spoon the mixture onto a jellyroll pan and spread evenly.  Place the pan in the center of the preheated oven and bake for approximately 20 minutes, or until lightly toasted.  Remove from the oven and stir in the dried blueberries.  Cool completely and store in an airtight container.

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