Mom & I recently whipped up a few batches of homemade granola. It was my mom's idea. I must confess, I was surprised at how addictive it was. On my list of good eats for breakfast, granola would have been near the end...perhaps right before a bland piece of toast or a blah bowl of plain Cheerios. I tend to gravitate more towards breakfast breads and muffins. My toast is always paired with homemade jam, and bowls of oatmeal are generously sweetened with brown sugar and cinnamon. Come to think of it, the only granola I've ever enjoyed before now would have been dipped in milk chocolate!

So despite my preconceived notions & major sweet tooth, I now declare that NOT ALL GRANOLA IS BORING! This particular mix has just enough sweetness thanks to the coconut and maple syrup. It makes a great snack too; my whole family is hooked!

TOSS & BAKE GRANOLA

Adapted from a recipe from Real Simple

INGREDIENTS

• 4 cups old-fashioned rolled oats (not quick cooking)
• 1 cup sliced almonds
• 1/2 cup shredded sweetened coconut
• 1/4 cup salted sunflower kernels or mixture of nuts (I used a mixture of sunflower kernels, pine nuts & soy nuts. Pepitas would be good too.)
• 1/2 cup pure maple syrup
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1 cup dried fruit (such as cherries, cranberries, or raisins)

DIRECTIONS

1. Heat oven to 350 degrees F. On a rimmed baking sheet, toss the oats, almonds, coconut, and sunflower seeds with the maple syrup, oil, and salt.
2. Bake, tossing once, until golden and crisp, 25 to 30 minutes.
3. Add the dried fruit and toss to combine. Let cool.
4. Store in an airtight container. It should keep for several weeks or so.