I go through cooking phases. Hard. So, I’ve made granola before. I thought that the granola I was making was the bee’s knees. And it’s great classic granola– oaty, fruity, wholesome. But I was wrong. I think that I may found my new, absolute favorite (mind you, I say this now) granola.

It has cornflakes in it. Cornflakes! Isn’t that sort of brilliant?

One breakfast cereal begets another. I love it.

I had never thought of using cornflakes until I read this granola article, and this recipe, in the Dining and Wine section of The New York Times about a month ago. I’ll abbreviate the article, and tell you that granola is all the rage again– you know, everything old is new again. Now I will implore you to make this granola by writing that I have made and eaten this cornflake granola, in one way or another, three times since the article was published. And the recipe makes between 8 and 10 cups. And it’s just my husband and I. It’s that good.

Besides the cornflakes, this recipe actually has a few more unusual ingredients, like steel cut oats in addition to old-fashioned oats. I had never thought of using such a coarse type of oat meal– but it’s delicious– nutty and crunchy. It also uses a bit of citrus zest. While baking the granola, the zest seeps into the oats adding a gently sweetness.

Of course, I heavily adapted the original recipe. I added flakes of coconut– because I love it, wheat germ– because I have it, and I altered the combination of sweeteners. I also have made it with and without the zest– different, but equally delicious.

This recipe is highly adaptable. The following is my recipe, but toy with the proportions. Just make this granola. Please. Next, I’m going to substitute rice crispies for cornflakes– the mind reels!

Granola with Cornflakes

2 cups old-fashioned rolled oats
2 cup unsweetened cornflakes
1/2 cup steel cut oats
1 cup unsweetened flakes coconut
1 cup sliced almonds
3 tablespoons wheat germ
1 1/2 teaspoons kosher salt
1/4 cup honey
1/4 cup brown sugar, packed
1/2 cup maple syrup
1/4 cup canola oil, or another neutral tasting oil
1 orange, zest only
2 teaspoon vanilla extract

Preheat the oven to 325 degrees.

In a large bowl, combine the rolled oats, cornflakes, steel cut oats, coconut, almonds, wheat germ, and salt. Toss well to combine.

In a small saucepan, mix the honey, brown sugar, maple syrup, oil, zest, and vanilla. Over medium heat, bring to a boil, and let cook for about one minute.

Pour the wet ingredients over the oat mixture, and mix well with a rubber spatula. Empty onto a large, rimmed baking sheet that has been lined with parchment or a Silpat. Spread the granola evenly. Bake for 20-25 minutes, tossing once halfway through.

Granola should be a light, toasty brown. Remove from the oven, and place pan on a cooling rack. Granola will become crunchy and dry during the cooling process. When completely cool, break the granola into bite-size pieces.

Granola will stay in an airtight container for about one week.