Why move from your cool sheets and soft covers for a breakfast that's anything less than scrumptious? Step aside cheese danish, move in granola! I've been working on this recipe for years--trying to get the correct proportion of nuts to oats to chewy, fruity goodness--and finally have a well-balanced keeper. Mix my oats with low-fat yogurt and fresh seasonal fruit for a breakfast of champions. --Brooke Parkhurst

I have been tweaking my granola recipe for years and can finally (happily!) declare it near perfect. For a quick breakfast, mix it up with a bowl of tart, plain yogurt. To impress, pull out the Riedel stemless wine glasses (or borrow them from your stylish neighbor) and create a colorful parfait of fruit (winter: bananas, strawberries; summer: peaches, blueberries), yogurt (plain, vanilla) and granola.

Makes 10 cups of granola

3½ cups old-fashioned rolled oats
¾ cups sliced almonds
2/3 cup unsweetened dried coconut
½ cup sunflower seeds (or pumpkin seeds)
½ tsp. salt
2 tsp. cinnamon
1/2 stick unsalted butter
3 tbsp. honey
3 tbsp. brown sugar
¼ cup golden raisins
½ cup dried cranberries
2/3 cup dried apricots, cut into quarters

Note: If you substitute roasted and salted seeds, omit the salt from the recipe.

Preheat oven to 325°.

In a large bowl combine oats, almonds, coconut, pumpkin or sunflower seeds, salt, and cinnamon. In a small saucepan melt butter with honey and brown sugar over low heat, stir until sugar is dissolved. Pour butter mixture into bowl with oats and stir until well combined. Spread granola evenly on a large cookie sheet and bake in middle of oven, until golden brown, about 15 minutes. Remove pan about halfway through cooking and stir well. Place pan on a rack until cooled completely and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature for up to 2 weeks.