Preheat oven to 325° and line a baking sheet with parchment paper.

In a food processor, combine ½ cup of the rolled grains with the peanuts. Process the mixture in half-second pulses, about 5 times, just until the peanuts are coarsely chopped.

In a large bowl, combine the chopped peanut/grain mixture with the rest of the rolled grains. Set aside.

In a small (1-quart) saucepan over low heat, combine the peanut butter, honey, oil and salt. Stirring frequently, heat just until warm and pourable, but not simmering.

Pour the peanut butter mixture evenly over the grains and peanuts. Stir well with a wooden spoon or silicone spatula, until all of the grains and nuts are coated evenly.

Spread out the granola evenly onto the lined baking sheet. Bake for 35–40 minutes, or until golden brown, stirring every 10 minutes to ensure even color.

Remove granola from the oven and let cool to room temperature. When completely cool, gently break apart into clusters. Stir in the dried fruits, and then transfer the finished granola to a sealable bag or airtight container. Store in the pantry for up to 4 weeks, or in the freezer for up to 3 months.

Recipe Notes:

If you are allergic to nuts (or your child’s school does not allow peanuts), substitute sunflower butter and sunflower seeds for the peanut butter and peanuts.

Feel free to substitute any other dried fruit for the strawberries, blueberries and cherries. Great options include chopped dried apples or apricots, crushed banana chips and raisins.

Rolled multigrain cereals are produced by Giusto’s Vita-Grain, Bob’s Red Mill and Trader Joe’s. If you cannot locate a multigrain mix, rolled oats are a fine substitute.