This is a healthier option that can be eaten for breakfast or as a snack. The combination of all the nuts and honey makes for a sweet treat.

Ingredients Metric US Volume
Pistachios 70 g 2.5 oz ½ cup
Almonds, slivered 60 g 2.1 oz ½ cup
Oatmeal, rolled oats 50 g 1.8 oz ½ cup
Sugar 40 g 1.4 oz 3 tbsp
Water 30 g 1.1 oz 2 tbsp
Corn syrup, light 70 g 2.5 oz 6 tbsp
Honey 25 g 0.9 oz 2 tbsp
cocoa butter 23 g 0.8 oz ¼ cup
Sunflower seeds, roasted, unsalted 40 g 1.4 oz ¼ cup
Flaxseed, whole, raw 10 g 0.4 oz 2 tbsp
Wheat germ 10 g 0.4 oz 1 tbsp
Dried cranberries 40 g 1.4 oz cup
Dried cherries 40 g 1.4 oz cup
Dried apricots, chopped 40 g 1.4 oz cup
Raisins 40 g 1.4 oz cup
Dark couverture, 63%, tempered 250 g 8.8 oz 1 cup
838 g 29.7 oz


1 Spread the pistachios, almonds, and oatmeal on a sheet pan and roast in a 320&F/160.0&C oven for 3 to 5 minutes until the nuts are lightly roasted. Let cool.

2 Mix the sugar, water, corn syrup, honey, and cocoa butter in a saucepan, and boil until the syrup reaches 240&F/116&C.

3 Combine the roasted nuts and oatmeal, the sunflower seeds, flaxseeds, wheat germ, and dried fruits. Pour the cooked syrup over the nut and fruit mixture and stir to mix.

4 Pour the granola into metal bars measuring 7 × 12 in/178 × 305 mm on a Silpat and cover with another Silpat.

5 Roll out the granola to make a smooth surface.

6 Cut into 1 in/25 mm squares, weighing ¼ oz/7 g each. Let set until cool.

7 Dip each granola square in the tempered dark couverture to coat all sides except the top. Place on parchment paper, and let set for 30 minutes at room temperature.

8 Store in an airtight container in a cool dark room.