This granola is one of the first recipes I learned when I was a young pastry intern in the Bay Area. It used to be my job to make 20 gallons of it at a time to sell at The Ferry Plaza Farmer's Market. It was also my first time being really far from home, and my first time having to ship goodies to my mom on Mother's Day. It keeps really well if you're sending it from afar, and has nice packaging potential if you want to get down with some ribbons & bows. My mom and I also like this granola because it's not too hippy dippy good for you but is just right over fruit and yogurt. I think the shredded coconut is essential, but my mom leaves it out. I've also given this as a gift to friends who are new moms and don't have the time to grocery shop or prepare much for themselves.

Granola 2.jpg


1 stick butter
1/2 cup light brown sugar (loosely packed)
1 tablespoon honey
pinch salt
2 3/4 cups rolled oats
1 1/2 cups chopped nuts of your choice (my mom prefers pecans & almonds)
1/4 cup sunflower seeds
1/2 cup white sesame seeds
1 cup shredded coconut
1/2 teaspoon pure vanilla extract


  1. Melt butter, honey, and brown sugar over low heat.
  2. Stir in dry ingredients and vanilla and mix until everything is thoroughly coated.
  3. Spread into a thin layer on a baking sheet and bake @275*F stirring every 15 minutes until golden brown and aromatic.
  4. Let cool completely before storing.

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