For the granola:
3 cups (9 oz./280 g.) old-fashioned rolled oats
1/4 cup (1 oz./30 g.) walnuts, coarsely chopped
1/4 cup (1 oz./30 g.) almonds, coarsely chopped
1/4 cup (1 1/2 oz./45 g.) cashew halves
2 Tbs. unsweetened shredded dried coconut
1/4 cup (2 1/2 oz./75 g.) maple syrup
1 tsp. vanilla extract
1/4 cup (2 fl. oz./60 ml.) sesame oil
1/2 cup (3 oz./90 g.) dried apricots, cut into pieces
1/2 cup (3 oz./90 g.) dried cranberries
2 cups (16 oz./500 g.) Greek-style plain yogurt
2 cups (8 oz./250 g.) mixed berries (optional)
1/4 cup (3 oz./90 g.) honey
Preheat the oven to 325 degrees F (165 degrees C).
To make the granola, in a large bowl, stir together the oats, walnuts, almonds, cashews and coconut. In a small bowl, stir together the maple syrup, vanilla and sesame oil. Drizzle the maple syrup mixture over the oat mixture and stir to moisten evenly. Spread the oat mixture on a rimmed baking sheet in an even layer.
Bake, stirring about every 7 minutes, until the oats just begin to turn golden, about 30 minutes total. The granola should feel dry rather than moist, but it will not turn crisp until it cools. When the oats are golden, remove from the oven and stir in the apricots and cranberries. Let cool on the baking sheet. Store in an airtight container at room temperature for up to 1 week.
Serve the granola with the yogurt and berries, if using, and pass the honey for drizzling over the top. Serves 4.