We served a make-your-own yogurt parfait bar this morning when friends came to breakfast with their kiddos: just-baked Cherry Almond Granola, yogurt and milk, fruit salad, honey and jam.  With strong french press coffee with cinnamon mixed into the coffee grounds–why didn’t anyone tell me about that trick before this week?  Delicious.  I am going to try cardamom next.

The Cherry Almond Granola is a riff on my usual granola recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  Mix 6 c. oats, 1 c. wheat germ, 1 c. almonds (we had delicious tiny ones that my mom sent; there are lots of almond orchards near where I grew up), 1 Tb. cinnamon and 1 tsp. nutmeg in a big bowl with a big pinch of salt.  Pour in 1/2 c. canola oil and 3/4 c. honey and stir well. Spread onto two baking sheets and bake for 30 mins. at 300, stirring well and switching the pans every 10 minutes.  Mix in 1 c. dried cherries and let the granola cool to get crunchy.