Granola is so much more than its hippie/crunchy/earth mama associations. When homemade, it’s a simple, hearty, and healthy dish with a myriad of applications. Forget the chewy store-bought bars and $8 per pound “granola cereals” – this is the real deal.

So, what can you do with granola? Serve it cereal-style in a bowl with milk, microwave it with a little water and butter for a hot dish, or eat it straight out of the bag as a snack. The image above is my breakfast from this morning: granola with almonds, cranberries, and milk, hot out of the oven.

Granola

Ingredients:

• 5 cups rolled oats
• 2/3 cup agave nectar*
• 1/3 cup vegetable oil
• 3/4 cup powdered milk
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom (optional)
• Your choice of add-ins, in any quantity and combination: nuts, seeds, wheat germ, dried fruit, etc.

Preheat oven to 375° F and lightly grease two 13×9″ pans. Whisk together the agave and oil; set aside. Combine oats, powdered milk, salt, spices, and all non-fruit add-ins in a large bowl and toss until thoroughly combined. Add agave/oil syrup and toss until all ingredients are coated and slightly moist. Pour into prepared pans and bake for 5-10 minutes, or until lightly toasted (do not overbake, especially if using nuts!). Remove from oven and allow to cool completely. Move to bowl and toss with fruit add-ins. Store in an air-tight container.

*Your favorite sticky sweetener (honey, corn syrup, molasses, maple syrup) can be substituted for the agave.