I’m saying it now: I will never go back to store-bought granola. And soon, you might not either. Once you make it a few times at home,  you realize how easy it is and healthy and delicious it can be when you’re the one making it. Over the years I’ve come up with a granola recipe that’s more a template than anything else – I don’t actually measure often, and I riff depending on what I have on-hand. It’s more important to be aware of a few tips and tricks, so here they are: The almond flour helps make more defined clusters than oats alone, and adds a nutty flavor that I really like. But if you don’t have almond flour, feel free to skip it. The egg white is crucial for binding and making the granola crunchy. And you can use whatever nuts you have on hand, but be aware that they bake differently. Heat-sensitive pecans and walnuts should be added to the mix only during the last few minutes of baking, otherwise they’ll burn. Almonds and hazelnuts, on the other hand, can be added to the mix at the beginning and baked with the granola the entire baking time.