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Recipe of the week: Multiseed granola

Addie Broyles

Jane Coxwell might be fashion designer Diane von Furstenberg’s personal chef, but her approach to food, though certainly inspired by her worldly travels, seems as down to earth as Furstenberg’s beloved wrap dress.

Coxwell shows off some of the favorite dishes she’s made over the years in her debut cookbook “Fresh Happy Tasty: An Adventure in 100 Recipes” (William Morrow Cookbooks, $35). Even though it’s hard not to have travel envy reading about her many voyages on Furstenberg’s yacht, the recipes translate well to the home kitchen, including those that will soon be getting back into the swing of the school year.

Coxwell’s multiseed granola recipe is packed with nutrient-dense ingredients and is easy to customize with whatever pantry staples you have. Once September rolls around, you’ll be happy you made a double or even triple batch while it’s still summer vacation.

Multiseed Granola

If you have guests coming to stay, this is a massive crowd pleaser — it’s lovely over plain yogurt with some fresh berries. Don’t let the number of ingredients put you off. It’s a very quick job, and once you have everything together, it’s worth it! If you aren’t able to get all the ingredients, don’t worry. Just use what you have, and add an even amount of any other seed, grain, sweetener or fruit you can find. You can keep the granola in the cupboard in a sealed container for up to a month, so you might as well make a double batch and avoid the inevitable regret when it’s gone.

— Jane Coxwell

1 1/2 cups whole oats

1 cup rolled oats

1/2 cup oat bran

1/2 cup wheat germ

1 cup sliced almonds

1/2 cup flaxseeds

1/2 cup poppy seeds

1/2 cup sesame seeds

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup unsweetened applesauce or apple baby food

1/2 cup unsweetened shredded dried coconut

1/2 cup packed brown sugar

1/4 cup maple syrup

1/4 tsp. ground cinnamon

2 tsp. pure vanilla extract

Small pinch Maldon or other flaky salt

Preheat the oven to the lowest setting. Combine all the ingredients in a big bowl and use your hands to mix — it’s the best way to encourage the development of lovely chunky bits in this granola. Squeeze the mixture until the butter forms small clumps and you have clusters of a size that makes you happy.

Carefully pour the mixture onto a large rimmed baking sheet. Spread it into a single layer (or it won’t get crispy).

Place the sheet in the oven and turn the temperature up to 200 degrees. Bake for 2 hours or until the granola is golden brown and dry, giving the sheet a careful shake a couple of times as the granola bakes. Cool the granola on the sheet. Makes 6 servings.

— From “Fresh Happy Tasty: An Adventure in 100 Recipes” by Jane Coxwell (William Morrow Cookbooks, $35)