My granola recipe is packed with nuts and dried fruit. From the ingredient list you might think it’s going to be too sweet. It’s actually not as sweet as most commercial brands. For the dried fruit, I generally use a mixture of whatever I’ve got in the pantry—cranberries, cherries, blueberries, strawberries, and golden raisins or currants. Sometimes, I even skip the dried fruit and just add fresh berries to my breakfast bowl. Feel free to substitute walnuts or peeled hazelnuts for the almonds and pecans, or you can leave the nuts out altogether.

Note: Dry weather is the best for making granola. Too much humidity will make it soggy, so watch the skies and take advantage of a cool, clear morning or evening when you find yourself at home with an hour or so to spare.