Not everyone has time to sit down to a plate of waffles or crepes made from scratch every morning. Before you ask who would even want to do such a thing, I will go ahead and say that I would, actually. But I hear what you’re saying. Granola is a wonderful alternative to a proper sit-down breakfast—a naturally light and easy choice that is as satisfying as any other baked breakfast item. When traveling, I pack this in a little baggie so I don’t starve to death when the flight attendants clink down the aisles offering sodium-soaked chips or dried-up cookies.

　　

Ingredients

serves 12

　　4 cups gluten-free oats

　　1 teaspoon salt

　　1 tablespoon ground cinnamon

　　1 teaspoon ground ginger

　　1 1/2 cups unsweetened coconut

　　1 cup pecans (optional)

　　1 cup dried berries (I prefer blueberries and cranberries)

　　1/3 cup melted refined coconut oil or canola oil

　　1/3 cup agave nectar

　　

Step 1

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

　　

Step 2

In a medium bowl, combine the oats, salt, cinnamon, ginger, coconut, pecans, if using, and dried berries and mix together. Add the coconut oil and agave nectar and toss until the oats are covered. Pour the mixture onto the prepared baking sheet. Bake for 15 minutes, stir, and continue baking for another 10 to 15 minutes, or until the granola is golden brown. Remove the granola from the oven and allow to cool before serving.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.