Crunchy Granola over Plain Yogurt: Middle Eastern-Style

Ingredients

1/2 teaspoon for 1 cup plain yogurt), to taste (I used about 1/2 teaspoon for 1 cup of plain yogurt) or orange blossom water
Agave, for drizzling or honey
4 cups rolled oats
1 cup wheat germ
12 cup walnuts, chopped
12 cup slivered almonds
2 tablespoons pistachios
2 tablespoons sunflower seeds
14 cup sesame seeds
2 tablespoons maple syrup, and 2 tablespoons demerara or 14 cup brown sugar
1 teaspoon cinnamon
34 teaspoon cardamom, ground
12 teaspoon salt
13 cup olive oil
14 cup raw agave syrup, or 14 cup honey
13 cup filtered water
34 cup fruit, dried, (I added raisins, tart cherries, medjool dates and one tablespoon barberries to equal 3/4 cup

Directions

Preheat the oven to 300 degrees.
In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame and sunflower seeds, maple syrup/demerara or brown sugar, cinnamon, cardamom and salt.
Make a well in the dry ingredients and add the olive oil, agave or honey, and water.
Toss the mixture until it is well combined, then spread it evenly on a cookie sheet.
Bake the granola until lightly browned, approximately 40 minutes, stirring every 10 minutes to keep the mixture from sticking.
Set aside to cool completely, then stir in the dried fruit.
Store left over granola in an airtight container in the refrigerator.
For 1 serving: Spoon yogurt into a serving bowl.
Stir the rosewater or orange blossom water into the yogurt (start with a small amount then adjust).
Top yogurt with some of the granola (about 1/2 cup give or take) and add a light drizzle of agave or honey.
Enjoy!