Take a break from the boring box of cereal, or Dickensian gruel. You can whip up a batch of this easy, healthy, and tasty granola in less than 30 minutes. If you’re a fan of Swiss German granola—called müesli—be warned this is the American version, drizzled in melted butter and honey, and baked. A few years back my husband and I visited Switzerland, and found that the “granola” served at the Swiss continental breakfast was raw oats, with no sugar or butter involved. It may have been healthier and fat-free, but I prefer my granola with a little sweetness and crunch to it.

I got this recipe from a friend of mine who was going through treatment for cancer, and she was trying to avoid all processed foods. She pushed the boxes, bottles, and cans aside, and found recipes like this to keep her healthy while she fought the fight. I’m not saying this recipe can cure cancer, but she pulled through, and happily shared this delicious recipe with me.

Makes 8-10 bowls

1/2 cup (1 stick) butter
1/2 cup honey
5 cups old-fashioned Quaker oats (do not use quick oats)
1/2 cup shredded or flaked coconut
1/2 cup chopped pecans
1/2 cup sliced almonds
1/2 cup golden raisins (or craisins)
1/2 cup raisins

Preheat oven to 375° Fahrenheit. In medium saucepan, melt butter and honey. Set aside. In large mixing bowl, combine oats, coconut, pecans, and almonds. Pour butter mixture over oats and stir to coat. Put half of oat mixture on a 13″x18″ baking sheet, and the other half on another baking sheet of same size. Bake both pans in the oven for 8-10 minutes. Stir oats on pans, and rotate in oven, and bake for another 8-10 minutes, or until golden brown. (Careful not to burn! Coconut takes on an unpleasant acrid odor when burned.)

Scoop toasted oats back into bowl, and add both raisins and golden raisins. Stir to combine. Store in airtight container, but let cool before closing completely. Shake container to break up as granola will clump as it cools. Enjoy with milk, or greek yogurt and fruit.