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 steel cut oats and nuts.
Equipment
- 1 3 quart saucepan
- 1 Rimmed baking sheet
- 1 large mixing bowl
- 1 sheet of parchment paper
Ingredients
- ½ cup unsalted butter
- 3 tablespoons raw honey use whatever local honey is available to you; I use Sonoma County Bee Company here.
- 3 tablespoons light brown sugar, packed
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup cashews
- ¼ cup walnut halves
- ¼ cup sliced almonds
- ¼ cup whole almonds
- 2 tablespoons pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 cup rolled oats
- 1 cup steel cut oats
- optional: 2 to 3 tablespoons dried currants or golden raisins
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 3 packed tablespoons brown sugar, 3 tablespoons honey, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt. Whisk until well combined and glossy smooth.
Prep Oat and Nut Granola Mix
- In a large mixing bowl, stir together the cashews, walnuts, both almond varieties, pumpkin seeds, sunflower seeds, rolled oats, and steel cut oats.
- Pour brown butter mixture into the large bowl with dry ingredients and stir to combine and coat the oats and nuts in the brown butter and honey mixture.
- Pour granola mixture onto a parchment lined baking sheet. Spread granola into an even, single 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 to room temperature. Clusters should form as a result. Break granola into small clusters before storing in an airtight container for up to a month.