There are certain recipes that seem to be getting a lot of airplay these days. Homemade sourdough is one of them. The other is granola. Why? It's likely a combination of having the gift of time, and a return to classic, comforting food when the going gets tough. Granola dates back to James Caleb Jackson, who in 1863 invented a cold cereal called granula. John Harvey Kellogg reintroduced it as granola in 1878, but because his corn flakes exploded in popularity, Kellogg let the copyright for granola lapse. It was revived in the late ’60s as a counter to new sugary cereals, and later was mass marketed into a fully mainstream product. Emma Moore of Emma's Eatery Catering shares her granola recipe, substituting generic vegetable oil with olive oil. Perfect with plain or coconut yogurt, a drizzle of honey and some fresh fruit, it's a good way to start the day.

Yields 7 cups of granola

• 4 cups old fashioned oats

• ½ cup pecans, chopped

• ½ cup unsalted almonds, whole or slivered

• ½ cup unsalted cashews

• ¼ cup sunflower seeds

• ¼ cup pumpkin seeds

• ¼ cup flax

• 2 tbsp sesame seeds

• 2 tbsp chia seeds

• 1 tsp kosher salt

• 2 tsp cinnamon powder

• 1 tbsp vanilla extract

• ½ cup good quality olive oil (vegetable or coconut oil also work)

• ½ cup maple syrup

• Preheat your oven to 325 degrees.

• In a large bowl, stir together oats, nuts, seeds, salt and cinnamon.

• In a measuring cup whisk together your oil of choice, maple syrup and vanilla extract. Pour over your oat, seed and nut mixture. With your hands massage the liquids into the dry goods, making sure to coat evenly.

• Line a baking sheet with parchment paper and place granola in a thin, evenly spread layer.

• Bake for 20-35 minutes or until golden brown. Make sure to check and stir check the mixture every ten minutes to ensure even toasting.

• Allow the granola to cool before serving.

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