Granola has become my go-to breakfast. It’s filling, fast, and packed with all kinds of goodies that are good for you. It’s a great vessel for yogurt and fruit. And you can customize your own concoctions to suit your particular tastes.
My granola immersion began when I ghostwrote a memoir for a woman in the food world who has made big batches of the stuff for more than 40 years. Then came an adaptation of a recipe from Bon Appetite. Next up, my friend and colleague Megan Gordon got into the granola biz. I found myself eating a lot of Marge Granola bags.
And, of course, I’ve continued to play with combinations for this oaty-nutty-seedy baked breakfast dish. It’s my pleasure to share a couple of Megan Gordon’s favorite granola recipes from her new book Whole-Grain Mornings.
Either way, enjoy a wholesome start to the day.