Try this hearty, healthy version of granola, which, unlike most granolas, is not coated with oil or butter or heavily sweetened with honey or other sweeteners. It makes a wonderful high-energy breakfast. The creator of this recipe, Chef Carrie Nahabedian (executive chef of the Four Seasons Hotel Los Angeles at Beverly Hills) recommends storing the granola in tightly sealed plastic bags or glass jars in a cool place for no longer than 10 days.

Tools: Large mixing bowl, small mixing bowl, shallow baking pan

Preparation time: 15 minutes

Cooking time: 45 minutes

Yield: 8 1/2-cup servings

Ingredients and directions:

6-1/2 cups rolled oats (regular, not instant)

2 tablespoons whole wheat flour

3 tablespoons nonfat dry milk

6 tablespoons sesame seeds

6 tablespoons sunflower seeds

6 tablespoons chopped almonds

1 tablespoon lemon or orange zest, grated

1 tablespoon ground cinnamon

1/2 cup unsweetened apple juice, frozen concentrate, thawed

1/2 cup hot water

8 teaspoons honey

1/2 cup chopped dates or granulated date sugar

3/4 cup currants, dried

1. Preheat oven to 300 degrees.

2. In a large mixing bowl, combine the oats, flour, dry milk, sesame and sunflower seeds, almonds, lemon or orange zest, and ground cinnamon. Mix well.

3. In a small bowl, stir together the concentrated apple juice, hot water, and honey. Add the granola mixture, stirring to coat evenly.

4. Thinly spread the mixture in a shallow baking pan. Bake until dry and toasted, about 40 to 45 minutes, stirring occasionally.

5. Pour into large mixing bowl and cool slightly before stirring in chopped dates and the currants.

6. Cool completely before storing.