Packaged cereal has become a breakfast staple in America, but we gave it up long ago. In fact, we stopped buying cereal regularly long before I before I began this whole sustainable quest of mine, mostly because even after two (expensive) bowls full of cereal, my boys were hungry again by mid-morning. It just didn’t stick with them. Instead, I make homemade granola and I do it without a recipe. That means no measuring. Which means I can throw together a batch really quickly. Here’s how I do it: Oil the bottom of a large roasting pan to prevent sticking. Fill the pan to the halfway point with rolled oats. Add “extra” ingredients like puffed millet, chopped nuts, flaked coconut, or sesame seeds (whatever you have in the cupboard) so that the pan is about 3/4 full. Pour one-half to one cup of honey or maple syrup over the dry ingredients, stirring it in as you pour. Bake in an oven set between 300-350 (F) degrees. (The variable oven temperature allows you to cook the granola while you’ve got something else in the oven, making the most of your heat.) Stir every 10-15 minutes* for about an hour or...
