What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.
- 1/4 Cup unsalted butter (1/2 Stick)
- 1/4 Cup dark brown sugar packed
- 1/2 Cup honey
- 4 tsp vanilla extract
- 4 Cups old-fashioned oats
- 2 Cup Nuts pecan, almond, cashew, whatever
- 1 Cup unsweetened coconut flakes
- 2 tsp orange zest finely grated
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1 Cup Berries (optional) dried cranberries, blueberries, etc.
- Preheat oven to 275°. Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.
- Smash nuts with rolling pin until they are small crumbles (you should have only a few larger pieces remaining). Combine nuts, oats, coconut, orange zest, cinnamon, and salt in a large bowl; pour in butter-sugar mixture and toss to combine.
- Spread out granola on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 40–50 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in berries.
In general, nuts and seeds can go straight into your raw oat mixture so they can get toasty and fragrant while they bake. For mix-ins like dried fruit or edible flowers, wait until your finished mixture comes out of the oven to toss in. One of the best things about granola is how adaptable it is to substitutions. Want to use dried cherries instead of cranberries? Done. Pepitas instead of sunflower seeds? Great. But if you find a recipe you’d like to adapt, keep your ratio of wet-to-dry ingredients roughly the same as the original recipe to ensure the most reliable results. Feel free to mix and match the components that make up your dry-ingredient mix to your heart’s content. If you want to sub in a different wet ingredient, like olive oil for butter, again keep your wet mix’s fat-to-sugar ratio consistent. Keep in mind that some sweeteners (like agave) will taste sweeter than others, so you may need to dial back the amount you decide to swap in.
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