It's a coolish October morning. You're invigorated by your morning run or yoga class - and famished. At home, you breathe in the heart-gladdening aroma of coffee and then, amazingly, something that's even better: the seductive, toasty fragrance of roasted grains, seeds, nuts and spices. Just-baked granola. It's autumn comfort in a bowl - and high-quality fuel to boot.

Pecan-pepita granola

1 1/2 cups rolled oats

2/3 cup shredded unsweetened coconut (available at health-food stores)

1/4 cup wheat germ

1/2 cup chopped raw pecans

1/2 cup whole raw pumpkin seeds (pepitas)

2 tablespoons canola oil

3 tablespoons prune juice

1/2 teaspoon cinnamon

1/2 teaspoon salt

Heat the oven to 350 degrees. Measure all the ingredients into a medium bowl. Stir well to combine.

Spread the mixture on a lightly oiled cookie sheet. Bake for 15 to 20 minutes until golden brown, stirring once for even toasting.

Allow the granola to cool on the cookie sheet. It can be stored in an airtight container for no more than a week. For each serving, combine 1/2 cup granola with 1/4 cup each plain yogurt and diced fresh fruit.

Makes 7 servings; total time 25 minutes.