Make your own house granola. It’s a delicious topping for your morning yogurt and a great way to use up the little bits of nuts and seeds you may have in your pantry.
Your House Granola
makes 2 quarts
- ½ cup unsalted organic butter or coconut oil
- ½ cup honey
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt or Kosher salt
- 4 cups rolled oats thick cut or regular
- 1 cup pecans or walnuts, unsalted halves or pieces
- 1 cup raw pepitas (green pumpkin seeds), unsalted
- 1 cup large flake coconut, unsweetened
Preheat oven to 275° F. Line one large, rimmed sheet pan (half-sheet) with parchment or a Silpat. In medium saucepan, melt butter with honey and maple syrup. Add vanilla and salt.
Combine oats, nuts, seeds, and coconut in a large bowl. Drizzle syrup over and mix to combine. Transfer to prepared sheet pan and spread out into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. The granola will crisp up as it cools. Let cool and store airtight.
Recipe Notes / Tips
- You can reduce the fat to 1/4 cup and/or substitute olive oil or coconut oil for some or all of the butter
- Sweetener is best in the range of ⅔–¾ cup, and any blend of liquid sweetener will provide the taste and stickiness you need. Maple syrup has a delicious flavor so keep that if you can, but try brown rice syrup or agave nectar in place of the honey for a vegan option.
- If you want to add dried fruit, do so in the last 10 minutes of baking so it doesn't scorch. (I choose to sprinkle dried fruit on my servings of granola, rather than include it in the mix, as sometimes the softness of the fruit takes away the crispiness of the granola.)
- Add some cocoa nibs in the last 5 minutes of baking for a chocolatey surprise
- Add ¼ cup seeds—chia, sesame, or ground flax, or a combination
- Swap some oats for rolled barley
- Omit the coconut if that's not your thing
- Add a cup of unsweetened crisp rice cereal
- Play around. It's your house granola!