• 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.