Recipe for a Better Breakfast: Think Outside the Cereal Box

The following recipe is a tried-and-true formula. The basic recipe can be easily changed up by playing with the flavorings, fruit, and nuts: try dried blueberries, or dried cherries with pistachios. For a nutritional boost, you can also add in a couple tablespoons of ground flax seed (for the omega-3 fatty acids) and wheat germ (packed with vitamin E and folic acid, an essential B vitamin). It makes a great gift, and  can be made in big batches if you’re hosting out-of-town guests; simply set out in the morning with milk or almond milk, yogurt, fresh fruit for a simple no-cook breakfast. (Note: For health reasons, you can reduce the sweeteners here. But since everyone’s taste buds are different, this recipe is printed with original proportions so you can tweak as you please.)

Apple-Almond Granola    

Makes about 5 cups

1/2 cup honey
 (raw is best)       

1/2 cup maple syrup
2 tablespoons butter                         

1/4 cup brown sugar
4 cups old-fashioned rolled oats      

1/2 cup shredded unsweetened coconut
1 cup dried apples chopped/ add a little cinnamon  

1 cup slivered almonds
1 teaspoon salt                               

1 teaspoon almond extract

Preheat oven to 325 degrees. In a mixing bowl, combine oats, almonds, coconut, and salt. Set aside. In a saucepan over medium heat, combine the honey, maple syrup, butter, and brown sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring often. While the mixture simmers, add the almond extract. After 5 minutes, pour honey mixture over oat mixture and gently stir to combine. Lightly oil a rimmed baking sheet and spread granola evenly over it. Bake for 10 minutes, stirring occasionally, then add the dried apples/cinnamon and bake up to 10 minutes more, or until granola is fragrant and golden brown. Remove from oven and let cool on pan, stirring occasionally to keep the granola from sticking together. Keeps in an airtight container for a few days.

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