Top yogurt with homemade crispy granola and rhubarb sauce for breakfast on the go

Dessert for breakfast is always a good idea, especially if it's based on your own homemade yogurt.

Inspired by Rick Nelson's story from last June, I've kept a tub of this creamy, tangy, versatile stuff in the refrigerator at the ready for breakfast (it works equally well in dips, dressings and sauces). It's a snap to make, and far simpler to master than sourdough bread.

Top it off with your own granola using a mix of heritage grains — rolled rye, oats, wheat and barley — sweetly kissed with local maple syrup. To ensure a crisp, satisfying crunch, use a delicious local oil. I'm fond of our local hazelnut and sunflower oils (see sources below), which add richness and a savory touch to this easy granola mix. Using the proportions in the recipe as a template, you can vary the choice of dried fruit, nuts and spices. Double the batch so you don't run out — it keeps for several weeks.

The secret to this beautiful breakfast is the fresh rhubarb sauce. Bright and tart, it adds a lively note to the creamy yogurt and crisped grains. The sauce is ready in minutes, it will keep in the refrigerator in a covered container for a good week, and it freezes nicely. When the strawberries hit the market, toss those into the mix. The key is to first simmer the fruit into a sauce before adding sugar or honey so it's not too sweet; just adjust to taste.

Stocked with these homemade foods, you're breakfast-ready, whether you're heading out or into your office at home.

Look for these locally sourced oils in co-ops and grocery stores or on the company's website.

American Hazelnut Company's hazelnut oil, americanhazelnutcompany.com.

Driftless Organic Sunflower Oil, cookingwithsunfloweroil.com.

Makes about 7 cups.

Note: Light and crunchy and not too sweet, this granola completes breakfast and makes a terrific snack. It will keep in a covered container in the cupboard for several weeks. From Beth Dooley.

• 3 c. mixed rolled grains (oats, rye, barley, wheat)

• 1 c. unsweetened puffed rice cereal

• 1/4 c. hazelnut or sunflower oil

• 1/4 c. maple syrup

• 1/4 c. maple sugar or brown sugar

• 1/2 tsp. coarse salt

• 1 c. dried cranberries, or mixed dried fruit of choice

Preheat oven to 350 degrees. Line a large (13- by 18-inch) baking sheet with parchment paper.

In a large bowl, mix together the grains, puffed rice cereal, nuts, oil, syrup, sugar and salt, making sure they are all well coated with the oil and syrup. Transfer the mixture onto the baking sheet and spread out in an even layer.

Place baking sheet in the middle rack of the oven and bake until golden brown, about 35 to 40 minutes, stirring and rotating the pan a couple of times.

Remove and stir in the dried fruit and allow to cool before storing in airtight containers.

Makes about 3 cups.

• 4 c. rhubarb

• 1/4 c. honey, or more to taste

• 1/4 c. water or more as needed

Directions

Put the rhubarb, honey and water into a medium pan and set over medium heat until the liquid comes to a simmer. Cover and reduce the heat to low and simmer until the rhubarb has softened, about 10 minutes. Remove from the heat, cool, and transfer into glass jars. Store in the refrigerator for about 10 days or freeze.