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Chocolate Covered Strawberry Granola

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Source: From the test labs of SomethingEdible.com

Servings: Makes around 2 pounds of sweet, crunchy, snacktime goodness.

Prep Time: 15 minutes

Instructions:

Preheat oven to 300F. Reserve 2 oz (about 1/2 cup) of oats, combine with the flax seed and grind into a coarse flour in a mini-prep processor and add the flour to an over-sized bowl along with the rest of the oats, puffed wheat, wheat bran, wheat germ, sliced almonds, and sunflower nuts. Set aside. To a small saucepan, add sugar, honey, coconut oil, vermouth, salt, and cinnamon. Over medium heat, heat until the whole mess comes to a foaming boil, occasionally (and SLOWLY) whisking to integrate and prevent burnage (Seriously, be careful! This stuff is HOT.) Pour the hot mess into the dry oat mixture and stir to coat completely.

Spread the proto-granola evenly onto a parchment (or Silpat)-lined half sheet pan. Bake for 45 minutes, stirring and redistributing the mix across the pan every 15 minutes. At the end of the bake, the granola should be evenly brown & nutty smelling. Remove pan from oven, stir in the strawberries and let it all cool on the sheet pan for 5 minutes. Stir in the dark chocolate and press the granola press back into pan with a piece of parchment. While the pan cools, melt the white chocolate chips in the microwave or double boiler (or be like me and use the residual heat of the oven) and drizzle the melted white stuff across the granola in the pan. When cool, store in something airtight for up to a week, or freeze if storing longer (Not that it'll last that long).