Honey Nut Granola
I’ve been making this granola for years. It’s the same mixture we sell at the store and believe me, we sell a lot of it! It’s versatile, easy, crunchy, healthful, and really, really good. We eat it mixed with yogurt or milk or sprinkled over ice cream.
NotesCall the kids:
• Measure the brown sugar
• Measure the oats, sunflower seeds, almonds, walnuts, and coconut
• Mix the oats, sunflower seeds, almonds, walnuts, and coconut
• Toss the granola
• Grease the baking sheet
• Spread the granola on the baking sheet
• Break the cooled granola into chunks
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course, snack
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian
Mealbreakfast, brunch, dinner, snack
Taste and Texturecrunchy, nutty, sweet
- ½ cup honey
- ½ cup packed dark brown sugar
- 1½ teaspoons pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 cup shelled sunflower seeds
- 1 cup sliced or slivered almonds
- 1 cup chopped walnuts
- 1 cup sweetened shredded coconut
- Flavorless vegetable oil spray or unsalted butter
Preheat the oven to 325°F.
In a small saucepan, cook the honey, brown sugar, and vanilla over medium heat, stirring occasionally, until the sugar melts.
In a medium bowl, combine the oats, sunflower seeds, almonds, walnuts, and coconut. Add the sugar mixture and toss until the granola is evenly coated.
Lightly grease a baking sheet with the vegetable oil spray or butter. Spread out the mixture in an even layer and bake for 25 minutes, stirring with a long-handled wooden spoon once or twice during this time.
Remove the granola from the oven, and let it cool to room temperature in the pan. Break the granola into chunks and store in a sealed plastic bag or lidded container for up to 2 weeks.
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2006 Debra Ponzek