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House Granola

makes 2 quarts

Ingredients
Syrup
  • 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
Dry Ingredients
  • 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
Instructions

  1. Preheat oven to 300° F. Line one large, rimmed sheet pan (half-sheet, 13- by 18-inches) with parchment or a Silpat. In medium saucepan, melt butter with honey and maple syrup. Add vanilla and salt.

  2. 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 40–60 minutes (at 300°F or 275°F with convection), moving the granola from edge to center and bottom to top a couple times during baking. The granola will crisp up as it cools. Allow to cool then store airtight.

Recipe Notes / Tips
  • Coconut oil also tastes great, so feel free to substitute for all or some of the butter.  
  • Drop the sugar to as low as ½-cup. Sticky liquid sweeteners like honey and brown rice syrup help form clusters. Maple syrup adds a delicious flavor which is why I like it in my blend.  
  • Variations:
    • 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 rolled barley for some of the oats
    • Omit the coconut if that's not your thing
    • Add a cup of unsweetened crisp rice cereal