makes 3 cups granola, but I almost always double this one since it flies right out of the jar as soon as it’s made.
*recipe slightly adapted from The Cheeseboard Collective Works
- 2 tablespoons unsalted butter
- pinch of salt
- 1/2 cup chopped walnuts
- 1/2 cup sliced almond
- 1 tablespoon honey
- 1/4 cup packed light brown sugar
- 1/4 teaspoon vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup raisins
- 1/2 cup dried blueberries
Preheat oven to 325F. Line a baking sheet with parchment paper or a baking mat.
In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium, and cook, stirring frequently for 5 minutes, or until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla extract.
In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the sugar mixture and toss until the oats are evenly coated.
Spread the granola evenly on the prepared pan. Place in the oven on the middle rack and bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes, or until golden brown.
Let cool completely on the baking sheet. Mix in dried fruit & store the granola in an airtight container.