Years ago, I started making homemade granola based on a recipe in the Barefoot Contessa cookbook. The recipe called for oats, which at the time was completely fine for me. I ate the granola almost every day for breakfast with a scoop of Stonyfield Farms plain organic yogurt and a splash of orange juice.

When we went grain free, I decided to try editing the recipe to make it without oats. What I discovered was that it tasted just as good, if not better without them! I experimented with several different options, and found this to be the best, though it is super easy to swap up out pecans for cashews or double the almonds and skip the walnuts. For a vegan version, swap out the honey for agave or maple syrup.