One of my favorite breakfasts is granola with plain yogurt, a drizzle of honey and some fresh berries.
The recipe is very forgiving and really, I do not measure most of the ingredients. I use butter, but I bet you could substitute vegetable or coconut oil if you were so inclined. If I have pepitas, I throw some in and count as a nut. That's a good trick for making a granola with crunch for someone with nut allergies. Don't like coconut? Don't use it. Sometimes I reduce honey by a few tablespoons and replace with molasses which is maybe something I should not admit on a beekeeping website. I do not cook the flax seed because I happen to buy roasted flax seed (thanks, Trader Joe's!) but untoasted flax seeds could go in with the nuts or just omitted. Think it's redundant to put dried fruit in a cereal to which you will garnish with fresh fruit? Omit. Just know that I will think you are dead wrong with this decision.
My granola recipe is named in honor of a beloved sister-in-law. I started making it when I found myself buying more than one variety because no one kind contained exactly what I wanted. I hope you enjoy and make it your own.
1/2 C. (one stick) melted butter
1/2 C. honey
6 C. uncooked oatmeal
1 C. unsweetened coconut
2 C. chopped nuts - walnuts, pecans, almonds
2-3 t. spices - cinnamon and nutmeg and maybe allspice, ginger or cloves
pinch of salt
2-3 T. roasted flax seed
1 C. dried fruit
Preheat oven to 325 degrees.
Melt butter in a one-cup measuring cup then add the honey. (I use the top of my O'Keefe & Merritt stove which has some warm spots, but a microwave works fine, too.)
Mix the oatmeal, nuts, spices and salt. Stir in the butter mixture. Spread onto two baking trays. For easier clean-up, use either a silicone mat or parchment paper. Toast in oven for 30-45 minutes until golden brown, stirring every 10 minutes.
Remove from oven and add flax seed. Let cool a bit and stir in dried fruit.