Bake a batch of granola.

“Thanks for this great recipe! I found it through a search and have made it twice now: we really like it. I replace the nuts with sunflower and pumpkin seeds, for allergy reasons. The genuinely “big batch” recipe makes the effort that much more worthwhile. My favourite thing about this recipe is going to sound silly: the idea to make the granola in a roaster. I used to work in a bakery and we would make granola on cookie sheets, so I had been doing the same thing at home. It got rather messy and took a long time with multiple cookie sheets on the go. The roaster strategy has been a game-changer! Thanks again.”

“The recipe makes about a cup and a half of granola, which I think is perfect. It allows for some immediate snacking right after you make it and a quick bowl with yogurt and berries, with enough leftover to top a scoop or two of ice cream. It'll last for a week in an air tight container, but I really hope you finish it before that.”