Homemade Honey Nut Granola
A sweet and slightly salty granola blend that will be your go-to for morning meals. Brown butter gives this a nutty aroma and there's loads of crunch from toasted oats and nuts.
Equipment
- 1 4 quart saucepan
- 1 Rimmed baking sheet
- 1 large mixing bowl
- 1 sheet of parchment paper
Ingredients
- 1/2 cup unsalted butter
- 3 tablespoons raw honey use whatever local honey is available to you; I used raw orange blossom honey here.
- 3 tablespoons light brown sugar, packed
- 1/4 cup cashews
- 1/4 cup walnut halves
- 1/4 cup sliced almonds
- 1/4 cup whole almonds
- 2 tablespoons pumpkin seeds
- 1 tablespoon sunflower seeds
- 2 cups rolled oats
- 2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
Instructions
- Preheat oven to 250 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
Brown the Butter
- Melt butter over medium-low heat in a large saucepan. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Remove from heat. Whisk in brown sugar and honey until well combined.
Prep Granola Mix
- In a large bowl, stir together the cashews, walnuts, both almond varieties, pumpkin seeds, sunflower seeds, rolled oats, ground cinnamon, and kosher salt.
- Pour butter mixture into the large bowl with dry ingredients and fold into to combine. Add in shredded coconut and vanilla. Stir together to combine.
- Pour mixture onto a parchment lined baking sheet. Spread granola into an even layer.
Bake and Store
- Bake granola in 250 degree oven for one hour, stirring granola every 20 minutes. Granola should be golden and smell sweet and nutty.
- Remove from oven and cool completely before storing in an airtight container for up to a month.