Honey Nut Granola
The Summer House Cookbook
Published by Clarkson Potter
We’ve served this versatile treat for breakfast with milk and fresh fruit, packed it to go for a midafternoon snack, and sprinkled it over vanilla ice cream for a last-minute dessert. It stays nice and crunchy for up to 2 weeks when stored in a resealable plastic bag or a container with a tight lid.
Total Timeunder 1 hour
Make Ahead RecipeYes
Taste and Texturecrunchy, nutty, sweet
- ½ cup honey
- ½ cup (packed) dark brown sugar
- 1½ teaspoons vanilla extract
- 2 cups oats
- 1 cup sunflower seeds
- 1 cup sliced or slivered almonds
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts
- Nonstick cooking spray or 2 tablespoons unsalted butter
Preheat the oven to 325°F.
In a small saucepan, cook the honey, brown sugar, and vanilla over medium heat until the sugar melts, stirring occasionally.
In a medium bowl, combine the oats, sunflower seeds, almonds, coconut, and walnuts. Add the sugar mixture and toss until the granola is evenly coated.
Lightly grease a baking sheet with the spray or butter and spread out the mixture in an even layer. Bake for 25 minutes, stirring the mixture once or twice during baking. 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 plastic bag or container.
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