We’ve cracked the code to a crunchy, clustery batch.

EVERYDAY FOOD

We love to sprinkle granola on Bellwether Farms Plain Sheep Milk Yogurt. It’s creamy and rich, but mild enough that kids love it too (from $3 for 6 oz., bellwether farms.com).

| PERFECTING A CLASSIC |

A Better Granola

Some recipes are too sweet, while others don’t bind into those supersatisfying clusters. Our approach solves for these snafus, and allows for improvisation: You can swap in any nuts, seeds, or dried fruit you have handy, and adjust so yours is higher in protein or lower in sugar. Squirrel away a new favorite today.

TEXT BY CLAIRE SULLIVAN RECIPE BY RILEY WOFFORD

Basic Granola

For a speedy transfer, break up big chunks with a spatula, pinch and lift opposite ends of the parchment, and funnel the granola into a jar. 4 cups old-fashioned rolled oats 2 cups chopped nuts, seeds, or a combination, such as almonds, pistachios, and walnuts and pumpkin, sunflower, and flax seeds 1½ teaspoons kosher salt (we use

DIamond Crystal) ½ teaspoon ground cinnamon ½ cup packed light-brown sugar ⅓ cup honey or pure maple syrup ⅓ cup vegetable or extra-virgin olive oil 1 cup dried fruit, such as cherries, cranberries, or chopped apricots 1. Preheat oven to 300°. Line a rimmed baking sheet with parchment. In a large heatproof bowl, combine oats, nuts and seeds, salt, and cinnamon. 2. Bring brown sugar, honey, and oil to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved. Pour over oat mixture; stir to combine. Spread in an even layer on prepared sheet. 3. Bake, stirring every 15 minutes, until golden and crisp, 40 to 55 minutes. Let cool completely. Stir in fruit. Store in an airtight container up to 2 weeks.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 1 HR., PLUS COOLING | MAKES: ABOUT 7 CUPS

He a l t hy He a p i n g s

ADD EARTHY NUTTINESS Replace half the oats with toasted buckwheat groats.

FOO D ST YLIN G BY RILE Y WO FFO RD; PRO P ST YLIN G BY SUZIE MYERS