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1.
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Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats, or spray well with cooking spray.
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2.
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Add the honey, butter, and canola oil to a medium saucepan.
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Warm over low heat, until the butter is melted; whisking periodically to blend (emulsify) the butter and oil into the honey.
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Remove from heat.
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3.
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Whisk in the vanilla, salt, cinnamon, cardamom, ginger, cloves, nutmeg, and white pepper until combined.
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Set aside to cool slightly.
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4.
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In a large bowl, pour oats, wheat germ, flax seeds, sunflower seeds, and sesame seeds.
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Toss with your hands to combine.
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5.
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Pour the honey spice mixture over the oat mixture.
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Stir with a rubber spatula while pressing against the sides of the bowl to be sure that honey spice mixture evenly coats the oat mixture.
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6.
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Divide between the two prepared baking sheets, and spread into a thin layer in the pans.
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7.
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Bake for 20 to 25 minutes, stirring every 10 minutes, until toasted and golden brown.
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Stirring is important for even toasting, and to keep the granola from being adhered to the pan.
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8.
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Remove from the oven (do not stir yet) and cool completely on the baking sheets.
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9.
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Once cooled, gently stir to break apart, leaving some larger chunks.
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10.
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Stir in dried fruit.
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11.
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Store in quart jars or other airtight container.
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Serve alone as a snack, over yogurt, or in a bowl with milk.
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(Or ice cream!)
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VARIATION: For Chocolate Chai Granola, whisk 1/4 Cup unsweetened cocoa powder with the spices into the warm honey mixture.
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Proceed with the rest of the recipe as written.
