Homemade granola

When you make granola at home for the first time, you’ll never buy store-bought again. There are myriad benefits: The process is simple and mostly hands-off, it tastes better, it costs less, and it’s easy to make substitutions. This recipe also has fewer calories than most packaged varieties thanks to the mix of ingredients that requires less oil while still producing the wonderful flavors you expect in granola. Pour milk over it for a quick breakfast cereal and top your yogurt or fresh fruit with a handful for some added crunch. Store any extras in an airtight container in the freezer for up to three months. Let it sit on the counter overnight to thaw before using.

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