Crunchy Salty Sweet

When it comes to weekday mornings, I definitely struggle to keep things exciting. Nine times out of ten, I’ll make a smoothie or just grab a protein bar and call it a day while I’m running to the car 10 minutes behind schedule.

However, in an effort to get a little more variety into my day, I’ve been making this granola to put on top of a bowl of greek yogurt, and I’ve got to say my mornings got a little bit better!

This granola isn’t what I’d call health food, however I made a couple modifications from the original to make it just perfect for a weekday breakfast (or snack!): Coconut oil, in place of vegetable, and cut the amount back from 1/3 cup to 1/4 cup. 2. I dialed back the sugar by removing the 2 tablespoons of white sugar, and only using the 1/4 cup of honey (or agave).

One other modification was that I used a mix of almonds and pecans (rather than just almonds).You could substitute any nut you like – pistachios or cashews would be fantastic here!

Preheat the oven to to 325 degrees.

Spray a large baking sheet with nonstick spray.

Mix the oats, nuts, salt and cinnamon in a bowl.

Combine brown sugar, oil, and honey (or agave) in small saucepan over medium heat. Measure your oil first, so that when you measure out your honey, it will easily slide out of the cup.

Let the wet mixture come to a simmer.

Remove from heat and stir in the vanilla.

It’s okay if the liquid mixture is a bit separated, sometimes it doesn’t thoroughly combine, but it will turn out just fine!

Pour hot liquid over oat mixture and thoroughly mix so that all of the oats and nuts are covered.

Spread the granola onto the baking sheet.

Bake until golden brown, 23-26 minutes, mixing the granola at the halfway point.

Since I can’t help myself when it comes to flake salt, sprinkle over the granola before it cools (so that the salt will stick).

Let granola cool to room temperature (at least 20 minutes) before breaking it into chunks.

Enjoy!!

Note: Granola can be stored in a covered container for up to 2 weeks, if it lasts that long.

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Adapted from: Bon Appetit

Makes: 5-6 cups

Prep: 10 minutes, Cook: 30 minutes,  Total: 40 minutes

• Nonstick cooking spray
• 3 1/2 cups old-fashioned oats
• 1 cup sliced/chopped nuts (I used slivered almonds and chopped pecans)
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup light brown sugar
• 1/4 cup plus 1 tablespoon coconut oil (or vegetable oil)
• 1/4 cup honey (or agave)
• 4 teaspoons vanilla extract
• flake salt, for finishing (optional)

Preheat the oven to to 325 degrees.

Spray a large baking sheet with nonstick spray.

Mix the oats, nuts, salt and cinnamon in a bowl.

Combine brown sugar, oil, and honey in small saucepan over medium heat. Measure your oil first, so that when you measure out your honey, it will easily slide out of the cup.

Let the wet mixture come to a simmer.

Remove from heat and stir in the vanilla.

It’s okay if the liquid mixture is a bit separated, sometimes it doesn’t thoroughly combine, but it will turn out just fine!

Pour hot liquid over oat mixture and mix so that all of the oats and nuts are covered.

Spread the granola onto the baking sheet.

Bake until golden brown, 23-26 minutes, mixing the granola at the halfway point.

Optionally, sprinkle flake salt over the granola before it cools (so that the salt will stick).

Let granola cool to room temperature (at least 20 minutes) before breaking it into chunks.

Note: Granola can be stored in a covered container for up to 2 weeks, if it lasts that long.