Dried fruits such as figs, raisins, dates and apricots have been part of the Mediterranean diet for centuries. Drying fruit is one of the oldest forms of preservation and is still popular today. 

Use this recipe as a template, in that you can swap out dried fruit for the ones you like.

I like granola as a snack (addictive), with warm milk for breakfast or to top a yogurt parfait.

Fig, Apricot and Almond Granola

(Serves 16)

Nonstick vegetable oil spray

1/3 cup vegetable oil

1/3 cup honey

2 tablespoons white sugar

1 teaspoon vanilla extract

4 cups old-fashioned oats

1 1/4 cup sliced almonds

1/2 cup chopped dried apricots

1/2 cup chopped dried figs

1/2 cup (packed) brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1. Pre-heat oven to 300°F. Lightly spray 2 large baking sheets with nonstick spray.
2. In a small pot over medium heat, add oil, honey, sugar and vanilla. Cook for 5 minutes or until the sugar is dissolved.  Remove pot from heat and let cool for 2 minutes.
3. In a large bowl, combine oats, almonds, apricots, figs, brown sugar, salt and cardamom. Mix with your hands to combine.
4. Pour hot liquid over the dry ingredients. Using your hands (if too hot then use a wooden spoon), toss ingredients together to make sure everything is well coated. Spread granola evenly over 2 baking sheets. Bake for 30 minutes (stirring every 10 minutes).   
5. Let granola cool completely on the baking sheets before breaking it up into pieces. Store in an air tight container for up to 3 weeks.