EVERY TIME I MAKE a new batch of granola, I think, “This is the best granola I’ve ever made.” What I forget between batches is that homemade granola is so much better than store-bought because it is so much fresher. The difference in flavor between homemade and store-bought granola is as great as the difference between homemade and supermarket bread. There is no comparison. This particular version is a classic and near-perfect granola. I like fresh sliced bananas in this granola, but adding dried fruit is always an option.

MAKES ABOUT 6 CUPS

INGREDIENTS

• 2 cups rolled (old-fashioned) oats
• 1 cup rolled barley or wheat flakes (available in natural food stores)
• 1 cup pecan pieces
• 1 cup raw or toasted wheat germ
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• Pinch of nutmeg
• ⅓ cup canola or grapeseed oil
• ½ cup honey

INSTRUCTIONS

1. Preheat the oven to 300°F. Line a large shallow roasting pan with parchment paper.
2. In a large bowl, combine the oats, barley, pecans, wheat germ, salt, cinnamon, and nutmeg. Mix well.
3. In a large glass measuring cup, combine the oil and honey. Cover and heat in the microwave for about 30 seconds. Or combine in a small saucepan and heat over medium-low heat for a few minutes, until the mixture is quite liquid and warm to the touch. Stir vigorously to combine. Stir into the oat mixture and mix well. Spread out in the pan.
4. Roast for 30 to 45 minutes, until the granola is golden, stirring occasionally for even cooking. Do not let the granola get too dark, and stir frequently during the final 15 minutes to prevent scorching the granola at the sides of the pan. Turn off the heat and leave the granola in the cooling oven for 1 hour. This helps the granola develop a crisp texture, despite the presence of the honey.
5. Transfer to a large bowl to cool completely.
6. Store in an airtight container. Granola will keep for about 1 month at room temperature or for about 6 months in the refrigerator.

CRUNCHY GRANOLA:

• Granola comes out of the oven disappointingly limp. Don’t worry about it—and do not keep roasting, thinking the granola will become crisp; it will simply scorch. The granola will become nicely crunchy as it cools. If you are making granola on an especially humid day, or if the granola seems really, really soft, you can let it cool slowly in the oven with the oven door ajar and the heat off. This will allow any latent moisture to evaporate.