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Agave nectar

and

(b) 2/3 cup of any one of these fats:

Walnut oil

Almond oil

Canola oil

Safflower oil

Grapeseed oil

The moment the mixture starts to steam, take the pan off the heat. Stir in

1 tablespoon vanilla extract

and set aside to cool for 5 minutes.

As that mixture cools, stir all of the following into the toasted oats:

½ cup wheat germ

¼ cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon salt

Also add one item from each of the following two lists to the toasted oats mixture:

(a) ½ cup nuts, seeds, or coconut:

Finely chopped walnut pieces

Finely chopped pecan pieces

Chopped unsalted cashews

Sliced or slivered almonds

Unsalted shelled sunflower seeds

Shredded unsweetened coconut

and

(b) ½ cup fortifier:

Powdered dry milk

Powdered fat-free dry milk

Powdered fat-free dry whey

Finally, stir in the prepared cooked sweetening and oil mixture.

Spray two large baking sheets with nonstick spray or grease them with a little oil dabbed on a paper towel. Divide the oat mixture between the two baking sheets, spreading it to the corners. Place the trays in the top and bottom thirds of the oven and bake for 10 minutes, stirring once.

Reverse the trays top to bottom and back to front, and continue cooking until lightly browned and fragrant, about 10 more minutes, tossing and stirring once or twice.

Place the baking sheets on wire racks. Stir 1 cup of any one of the following or any combination into the mixture on the trays (½ cup into each tray):

Chopped dried apples, chopped dried apricots, chopped dried figs, chopped dried pineapple, chopped dried strawberries, dried blueberries, dried cranberries, dried currants, raisins

Cool to room temperature on the trays without disturbing, about 1½ hours.

To store: Break up and seal in plastic bags or containers; the granola will keep in a dark, dry place at room temperature for up to 2 months.

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Why Take Time for Breakfast?

Recent research indicates that people who skip breakfast are more likely to have problems with obesity. On average, those who forgo the morning meal eat an additional 100 calories per day. Worse yet, their insulin levels are out of whack by lunch, leading to higher cholesterol and suggesting a range of problems from diabetes to heart disease. Put simply, if you want to gain weight, skip breakfast.

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Muesli

Although not traditionally cooked, this breakfast favorite is made better by toasting rolled oats and nuts, then mixing them with quick-cooking oats and the other ingredients. Serve with yogurt or milk, topped with fresh berries. Makes 9 cups

1 cup rolled oats (do not use quick-cooked or steel-cut)

1 cup sliced almonds

4 cups quick-cooking oats

1 cup wheat germ

½ cup unsalted sunflower seeds

½ cup raisins

½ cup chopped pitted dates

½ cup shredded unsweetened coconut

Position the rack in the center of the oven; preheat the oven to 350°F. Spread the rolled oats and almonds on a large, lipped baking sheet; bake until lightly browned, tossing occasionally, about 7 minutes. Cool on a wire rack to room temperature, about 1 hour.

Toss the toasted oats and almonds with the quick-cooking oats, wheat germ, sunflower seeds, raisins, dates, and coconut in a large bowl.

To store: Seal in plastic bags or a large plastic container and keep at room temperature for up to 2 months.

Variations: Substitute chopped walnut pieces or chopped pecan pieces for the almonds.

Substitute dried blueberries, dried cranberries, dried raspberries, or chopped dried strawberries for the raisins.

Substitute chopped dried apples, chopped dried apricots, or chopped dried figs for the dates.

Breakfast Rice Pudding

This rice porridge is like a breakfast risotto. There are two ways to make it: a pressure cooker and a traditional method. Makes 4 servings

4 cups milk (regular, low-fat, or fat-free)

1½ cups Arborio rice

1 cup raisins, chopped

2 tablespoons maple syrup

One 4-inch cinnamon stick

¼ teaspoon grated nutmeg

¼ teaspoon salt

1/8 teaspoon ground cloves

Pressure cooker method:

Place