The recipes and text are from The Barefoot Contessa Cookbook, by Ina Garten. Excerpted by permission from Clarkson N. Potter Publishers, a division of Random House, Inc. 1999
Photographs by Melanie Acevedo
"This is the best granola. It was inspired by the delicious granola in Sarah Chase's Open House Cookbook. I started with her recipe and then added dried apricots, dried cherries, dried cranberries, and roasted cashews. I love it sprinkled over yogurt and berries, but in a bowl with cold milk, it's just fine, too."
Note: Greasing the surface of the muffin pan will make it easier to take the muffins out. Also, this batter can be made a day ahead, and scooped and baked before breakfast.