I can’t say I make it a habit of, or admit to, meeting women online. But luckily for me, my first time was the charm. I fell for Heidi Swanson, who entices men (and women) with her gorgeous web site, www.101cookbooks.com. An accomplished photographer and cookbook author, her recipes are tried-and-true and are always accompanied by stunning photos and clever commentary. When we actually met, she was just as charming in person as online—which I hear makes me luckier than most of the other fellows out there. Here’s a recipe I’ve adapted from her site. It makes a healthy, delightfully crunchy topping for ice cream or frozen yogurt for dessert, and since the recipe makes a bit more than you might need, you can keep some on hand for a great breakfast treat as well.

　　

Ingredients

makes 5 cups (600 g)

　　3 cups (300 g) rolled oats (not instant)

　　1/2 cup (70 g) raw sunflower seeds

　　1/2 cup (40 g) sliced almonds

　　1/2 cup (40 g) dried shredded coconut, unsweetened or sweetened

　　2 tablespoons sesame seeds

　　Big pinch of salt

　　6 tablespoons (90 ml) good-flavored honey

　　2 tablespoons vegetable oil

　　1/2 cup (80 g) diced dried fruit (see Note)

　　

Step 1

Preheat the oven to 300°F (150°C).

　　

Step 2

In a large bowl, mix together the oats, sunflower seeds, almonds, coconut, sesame seeds, and salt.

　　

Step 3

In a small saucepan, warm the honey and vegetable oil. Pour the warm honey mixture over the dry ingredients and stir until they’re well coated. Spread evenly on a baking sheet and bake for 30 minutes, or until golden brown, stirring occasionally. Remove from the oven and cool. Once the granola is completely cool, stir in the dried fruit.

　　

Storage

Step 4

Store in an airtight container at room temperature for up to 2 months.

　　Cooks' Note

　　Use any combination of raisins, date pieces, apricots, cherries, cranberries, pineapple, and papaya (cut larger fruits into 1/2-inch [2-cm] dice).

　　The Perfect Scoop