Most mornings, I wake up with a smile on my face. The smile is due to the realization that I am moments away from my favorite meal of the day.  Lately, my breakfast has included delicious homemade granola that I have tailored to fit my individual taste.  The beauty of this recipe is that it is so tweakable.  Add your favorite dried fruits.  Change up the nuts. Experiment with spices.  Go for it.  Smile.

Breakfast Granola thanks to Molly Wizenberg

6 cups old-fashioned oats
2 cups coarsely chopped pecans
6 tablespoons (packed) brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
2/3 cup honey
4 tablespoons vegetable oil
2 cup assorted dried fruit


Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 6 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. I have zapped the honey and oil in a microwave safe bowl for 25 seconds with equivalent success. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit.

DO AHEAD Can be made 1 week ahead. Store airtight.

I enjoy a scoop of fat free Greek yogurt with my granola. The possibilities are endless.