Ingredients:

½ cup (1 stick) unsalted butter

¼ cup coconut oil (or an additional 1/2 stick butter

¼ cup olive oil

2 cups light brown sugar, packed

1 ½ cups natural style salted peanut butter (at room temperature)

¾ cup light corn syrup

¼ cup pomegranate molasses

2 tbsp. vanilla extract

6 cups old fashioned rolled oats (not quick oats)

1 cup barley flakes (available in bulk at Whole Foods)

2 tbsp. toasted wheat germ

½ cup dried, chopped dates

½ cup dried mission figs, stemmed and chopped

½ cup golden raisins

1 cup hulled sunflower seeds

½ cup toasted pumpkin seeds

½ cup toasted sesame seeds (toast over medium heat in a dry skillet until fragrant)

½ cup chopped pecans, toasted

Directions:

Combine butter, coconut oil, and olive oil in a small saucepan. Heat until melted, stirring to combine.  Set aside.

Preheat oven to 375 degrees. Set rack in lower third of oven.

Line a large baking pan (13×18) with parchment paper.  Spray sides with vegetable oil. Set aside.

Stir together brown sugar, peanut butter, corn syrup, molasses, and vanilla in a large bowl.

In another large bowl, stir together oats, barley flakes, wheat germ, dates, figs, raisins, sunflower seeds, pumpkin seeds, sesame seeds, and pecans.

Add half of butter mixture and half of oat mixture to bowl with peanut butter mixture.  Stir with a wooden spoon to combine. Stir in remaining half of butter mixture and oat mixture.

Dollop spoons of granola mixture around prepared pan.  Press with the back of a large spatula to fill the pan. Place a second sheet of parchment paper over granola and use a rolling pin or a heavy can to compress mixture; be sure that it is uniformly flat. Remove top piece of parchment paper and set pan in preheated oven

Bake for 10 minutes, then rotate pan and bake an additional 5 minutes, or until edges are deep golden brown and center is set and lightly browned.

Transfer pan to a cooling rack and let cool for 1 hour. Turn pan over onto a cooling rack and remove bottom parchment paper. Let granola cool for a couple hours more until it is completely set.

 Transfer granola to a large cutting board. Using a large, heavy knife, cut granola into morsels approximately 1×2 inches. 

 To store at room temperature, wrap morsels in wax paper in a single layer and place in a plastic storage bag or air-tight tin. To freeze, place wax-wrapped morsels into plastic freezer bags and store in freezer for up to one month. 

Makes about 40 morsels.