It is one of those days where everything I touch leads to a project starting with trying to eat my usual yogurt and granola breakfast.  I shook the last crumbs of our homemade granola into my tub of greek yogurt and decided I better make another batch right now if I want some for tomorrow. Brian usually makes it but that wouldn’t be till the weekend. Thankfully he keeps the pantry stocked well with all the ingredients we need. I thought I would share the recipe, many people have asked for it. It is pretty flexible, you can add or subtract things to your taste, don’t add fruit until after roasting it though. We usually measure by weight. I just tare my mixing bowl on the scale and add each ingredient, zeroing in-between. I include volume measurements as well, precise measurement is not critical in this recipe, so don’t stress.

Oatmeal       695 grams or 4 cups

coconut (unsweetened)       109 grams or 1 cup

chopped pecans      130 grams or ½ cup

slivered or sliced almonds        239 grams or 1 cup

pumpkin seeds       174 grams or ½ cup

sunflower seeds     152 grams or ½ cup

peanut oil       111grams or 1/3 cup

honey   369 grams or ½ cup

vanilla extract   9 grams or ½ teaspoon

cinnamon   3.5 grams or ½ teaspoon

kosher salt  7.5 grams or 1 teaspoon

I mix it all up in my kitchen aid mixer with the dough hook on slowest speed. Mix just until blended. I use the dough hook instead of the paddle because it turns everything over well and is gentle on all the nuts and seeds.

Then I spread this all out in my big turkey roasting pan sprayed with nonstick cooking spray.  Roast at 350˚F stirring every 15 min until it is all toasty brown. The house always smells heavenly while this is going on. Let it cool completely and store in airtight container. Don’t store while still warm or the granola will get soggy, believe me I have done this.