In a large bowl, mix together the eggs, sugar, oil and vanilla and mix well. Add the two types of flour and salt and mix until the dough comes together. Add the crushed granola and mix well. Cover the dough with plastic wrap and place in the fridge for one hour to firm up.
To make the filling, in a small bowl combine the apricot preserves and raspberry jam, chopped apricots and cranberries. Cover and set aside.
Preheat oven to 350ºF. Line 3 large cookie sheets with parchment or silicone baking mats, or bake it batches. Divide the dough in half.
Take another two pieces of parchment paper and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about 1/4-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
Use a 3-inch drinking glass or round cookie to cut the dough into circles. Use a metal flat blade spatula to lift the circle and place on another spot on the parchment, sprinkled with a little flour. Place heaping ½ teaspoon of filling in the center and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps you have, making sure to sprinkle little flour under and over the dough before you roll. Sprinkle a little granola on top of the jam filling. Before you bake the cookies, pinch all of the edges a second time to seal them tightly.
Bake for 14 to 15 minutes, or until the bottoms are lightly browned. Slide the parchment onto wire racks to cool. Store in an airtight container at room temperature for up to five days or freeze for up to three months.
Makes 6 cups – so you will have extra to nosh on
Preheat oven to 300°F. Line a jelly roll pan with parchment paper, making sure the paper goes ½ inch up the sides. In a large bowl, mix together the oats, coconut, pecans, cashews, almonds, cinnamon, and salt.
Place the honey, oil and brown sugar into a glass measuring cup or microwave safe bowl and heat in the microwave oven for 45 seconds, or until the honey and sugar can be dissolved. Stir well. Pour over the oat mixture and toss to coat.
Spread evenly on the prepared baking pan and bake for 45 minutes, stirring every ten minutes, until the oats and nuts are browned. Let cool on the pan for 30 minutes. Store in a freezer bag or airtight container at room temperature for up to one week.