Crash dieting is not my specialty and I’m not one to formulate a list of resolutions, but I do enjoy and take advantage of opportunities to evaluate my health and well being. It’s important to keep myself in check, as I tend to derail during the end-of-year festivities. Marathon cookie baking provided me with occasions for taste testing, batch after batch. Additionally, we celebrate Christmas Eve at our house, so the fridge and pantry were practically busting at the seams leading up to and in the days after the party. And while many are motivated to start the year fresh with a visit to the gym on January 1st, our tradition has been to enjoy it as just one more day to relax, and we watch movies in our sweats and order Chinese takeout for dinner.

Wiping the slate clean in 2014 isn’t so much a resolution for me as it is a necessity; the indulgence of the past few weeks has caught up to me and, as the adage goes, there really is such a thing as too much of a good thing. For me, starting each day with a high protein breakfast will curb my appetite until lunch and, before the pastry-filled morning routine of the holidays, I was on a scrambled egg kick. Looking to mix it up, I started incorporating non-fat Greek yogurt into my week and found it just as satisfying. The only drawback: it’s pretty boring on its own. This homemade granola is cheaper to make than buying the fancy kind at the grocery store, and it’s the perfect sweet-but-still-healthy complement to a morning bowl of creamy yogurt.

Homemade Granola From Cookie & Kate

• 4 cups old-fashioned rolled oats
• 1½ cups raw slivered almonds
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup melted coconut oil (or olive oil)
• ½ cup + 1 tablespoon honey (or maple syrup)
• ¾ teaspoon vanilla
• ¹/₃ cup chopped dried apricots
• ¼ cup chopped dried cherries

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, and cinnamon. Stir thoroughly to combine. Stir in the oil, honey and vanilla. Turn the granola out onto prepared pan and use a large spoon to spread it in an even layer. Bake for approximately 24 minutes, stirring halfway. Allow to cool before stirring in chopped fruit. Store in airtight container at room temperature.

This easy homemade granola is great as an addition to your morning yogurt; with milk, like cereal; or even on its own. The combination of coconut oil, which is cholesterol free, and honey crisps and tans the oats under the heat of the oven. Using unseasoned and unroasted nuts, whichever nut you choose, is important so the resulting flavor is gentle and not charred. The cinnamon was just barely noticeable so it wouldn’t hurt to double the amount. Dried fruit adds a natural sweetness and tartness, and the chewy bits are a pleasant addition to the granola, which becomes crunchy as it cools after baking. The mixture is the perfect balance in flavor and texture to creamy, tangy Greek yogurt, making it not only a great way to start your morning but also your 2014. Happy New Year!

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.