While my favorite thing to eat for breakfast remains good toast with avocado and salt, it's not always an option. There's a certain type of bread I like best--La Boulange's multigrain levain--and while we buy a quarter loaf on the weekends, that only lasts a couple of days. Anyway, I also have the feeling I'm not supposed to eat bread every day for breakfast. So, I force myself to eat yogurt.
While yogurt overall sickens me, I can tolerate Greek yogurt reasonably well and now that I've learned to make granola, I will go so far as to say I sort of almost like it. But this has everything to do with how delicious the granola is and how well it masks the sour gloppiness of the yogurt.
I started making this granola around the end of last year and now I make a batch a week. The husband is completely obsessed with it and brings a big container to work each Monday. I work my way through the remainder.
The secret to this granola is that it calls for whipping an egg white to break it down, then tossing it with the rest of the ingredients. It results in a lovely, clumpy, not too sweet granola that I just adore.
I've modified the original recipe, which you may find here (strangely, couldn't find it on the Smitten Kitchen website--I got it from her book). I use honey instead of maple, almonds instead of walnuts, reduce the coconut by half, and skip toasting the wheatgerm. I also leave the fruit out of the husband's portion and add it to my own, favoring chopped dried apricots or cranberries.
As Deb Perelman says, once you've made your own granola, you'll never go back to the store-bought junk. It is so simple and so much better. Everyone should make this granola! Everyone!
The granola does bake for the full 55 minutes in my oven. I like to get it nice and dark golden brown, makes it taste better and more fun to break up.