Farmers Market Granola with Local Honey

Ingredients

Equipment Needed

• •Large rimmed baking sheet (18x13 inches)
• •Parchment paper
• •Small saucepan
• •Large mixing bowl
• •Glass storage jars with tight lids

Instructions

1. 1

   Preheat and prepare

   Set your oven to 300F. Line a large rimmed baking sheet with parchment paper. Low heat is the whole secret here. High heat burns the honey and leaves you with bitter edges before the center toasts through.

2. 2

   Combine the dry ingredients

   In a large bowl, toss together the oats, chopped almonds, walnuts, pepitas, sunflower seeds, salt, and cinnamon. Use your hands. Feel the texture of the oats, the heft of the nuts. These are the bones of your granola.

   Chop the nuts by hand rather than pulsing in a food processor. You want irregular pieces, some larger chunks that give satisfying crunch.
3. 3

   Warm the honey mixture

   In a small saucepan over low heat, warm the honey with the olive oil until the honey loosens and the two come together, about two minutes. Remove from heat and stir in the vanilla. The kitchen will begin to smell like something worth waking up for.

4. 4

   Coat the oats

   Pour the warm honey mixture over the dry ingredients. Stir with a wooden spoon or spatula until every oat and nut glistens. Take your time. The goal is even coating so nothing burns while other pieces remain pale.

5. 5

   Spread and press

   Turn the mixture onto your prepared baking sheet. Spread into an even layer, then press firmly with the back of the spatula. This compression helps the granola form clusters as it bakes. Do not skip the pressing.

   A thin, even layer toasts more uniformly than a thick mound. If your sheet feels crowded, use two pans.
6. 6

   Bake low and slow

   Bake for 40 to 45 minutes, stirring gently every 15 minutes and pressing the mixture back down after each stir. The granola is ready when it turns deep golden at the edges and the oats look dry rather than wet. It will still feel soft. Trust the process.

7. 7

   Cool completely

   Remove from the oven and let the granola cool on the pan without stirring for at least one hour. This is when the magic happens. The honey sets, the clusters firm, and soft oats become crisp. Disturbing it now breaks the clusters you worked to create.

   If you want large clusters, press the warm granola again with your spatula as soon as it comes out of the oven, then leave it alone.
8. 8

   Add dried fruit and store

   Once completely cool, break the granola into chunks. If using dried fruit, fold it in now. Adding it before baking turns fruit to leather. Transfer to glass jars with tight lids. Stored in a cool, dry place, it keeps for three weeks. If it lasts that long.

Chef Tips

• •Ask your beekeeper when the honey was harvested. Spring honey tastes lighter; fall honey runs deeper and more complex. Both work beautifully here.
• •Olive oil adds a subtle fruity depth, but unrefined coconut oil gives a more neutral sweetness. Choose based on what you want in the finished bowl.
• •If your kitchen runs warm, store the granola in the refrigerator to keep it crisp. The honey can soften in humidity.
• •Save the oat dust at the bottom of the jar. Stir it into yogurt or smoothies. Waste nothing.

Advance Preparation

• •Granola keeps in airtight glass jars at room temperature for up to three weeks, or refrigerated for six weeks.
• •The dry mixture can be combined the night before. Add the honey mixture and bake in the morning for granola that is still warm when you sit down.
• •Double the batch when you have the oven on. Granola makes a thoughtful gift in a mason jar with a ribbon.

Frequently Asked Questions

Nutrition Information

1 serving (about 78g)