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Killer Granola

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Sorry, y’all, I have to apologize for putting so much granola-related recipes on here lately.

I really am sorry.  But, you need to have this recipe.

I adapted it from Shutterbean.  Now, that is a gal who knows her granola.

Anyway, my modifications were to substitute pecans for walnuts (though walnuts would be great, too).  Also, I made cinnamon pecans instead of vanilla-flavored, and I stirred in some dried cranberries after the bake for tartness and that little zing that every good recipe needs.  I didn’t use the black sesame seeds, although I’m sure they’d be good in there, so if you have them, throw them in.  There were no black sesame seeds to be had here in Starkpatch.

Really, this is the most delicious granola.  Nathan thought so, too, and particularly liked the crunchy, cinnamony pecans.



Here’s the recipe:


Killer Granola

  • 2 tablespoons unsalted butter
  • pinch of salt
  • 1 cup chopped pecans
  • 2 teaspoons honey
  • 1/4 cup packed light brown sugar or organic sugar (the loose kind that tastes mildly of molasses)
  • 1 teaspoon cinnamon
  • 1 1/4 cups old-fashioned rolled oats
  • 1/2 cup unsweetened coconut flakes (if all you can find is sweetened, then you might want to back off on the sugar amount, slightly)
  • 1/2 cup sunflower seeds
  • 1/4 cup black sesame seeds (optional)
  • 2/3 cup dried cranberries

Preheat oven to 325F. Line a baking sheet with parchment paper.

In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium, and cook, stirring frequently for 5 minutes, or until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the cinnamon.

In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the sugar mixture and toss until the oats are evenly coated.

Spread the granola evenly on the prepared pan. Place in the oven on the middle rack and bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes, or until golden brown.  Stir in the dried cranberries.

Let cool completely on the baking sheet. Store the granola in an airtight container.


Happy Friday, y’all!!

One Comment

  1. Pingback: I love lists, Friday! – Shutterbean

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