I recently returned from a family vacation in the sweet-smelling and picturesque mountains of North Carolina. I love escaping to the mountains in the summer and enjoying their peak growing season while ours is taking a small break. The eating highlight of my trip? Breakfast. (Well, aside from this ridiculous pimento cheese I had with roasted poblanos that I will definitely be attempting to recreate at some point.) I happily ate the same thing every morning for two weeks: granola with almond milk, blueberries, and a drizzle of blackberry honey, all of which I found the first day of our trip at the Boone Farmers' Market. Eating a bowl of granola with fruit and milk for breakfast is nothing new for me, but it was this particular granola that got me excited enough to jump out of bed at the crack of dawn each morning on my vacation and skip my way to the kitchen to prepare breakfast. It was crunchy, clumpy, sweet without being saccharine, and I couldn't get enough. I've avoided writing a granola recipe for a long time now. There's a lot that goes into making a granola that tastes awesome, is easy and fast to make, has a satisfying texture, and is healthy to boot. But I think I've finally got the right combination. Low cooking temperature (you can even go lower if you have the time), healthy sweeteners (more about that later), and a nice mix of nutrient-dense components have created my new favorite breakfast.