Cranberry and candied ginger granola recipes should become part of your winter routine.

If I run out of homemade granola, someone needs to call a doctor, because it’s a sign that something is terribly amiss.

I always have a batch in my refrigerator (where it keeps longer than at room temperature,) waiting to be eaten with milk and berries, sprinkled on yogurt or layered on top of simmered fruit for a short-cut crisp. No packaged granola I’ve tried has come close to appealing to me as much as my own, which, however I may vary it, is always loaded with nuts and seeds, lightly sweetened with pure maple syrup and baked at a low temperature until a deep, toasted flavor develops.

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