Maple, Barley, and Wheat Granola

Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats.

We change up the traditional oat and nut combo with big flakes of fragrant, crispy coconut and starchy, nutty buckwheat groats. It’s amazing how little oil and sweetener you need to get beautifully browned granola.

These incredible sugar cookies are perfectly sweet with fluffy middles and crisp edges. Once you taste this version of the classic holiday cookie, you’ll never go back to the original.

This clean eating granola is naturally sweetened with a touch of honey and fresh orange juice. With bold flavor from a variety of chopped nuts, vanilla extract, and cinnamon, we kept this big batch recipe simple so you can add any stir-ins you prefer

Our basic muffin bumps up the fiber and protein with whole-wheat flour, wheat bran, and yogurt so you’ll stay fueled throughout the morning. Add any combo of nuts, fruit, grated vegetables, or warm spices like nutmeg and cinnamon.

Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.