1teaspoonkosher salt(or 3/4 teaspoon fine sea salt)
Instructions
Heat the oven to 300°F. Line 2 rimmed baking sheets with parchment paper.
In a large mixing bowl, mix the oats, coconut flakes, almonds, pecans, and seeds.
In a small stainless steel skillet or saucepan melt the butter over medium heat and stir or swirl the butter until the butter solids turn golden brown and release a nutty, toasted aroma (about 5 minutes).
Remove from heat and stir in the syrup, sugar, vanilla, cinnamon, and salt. (Mmm, it will smell like cinnamon rolls.)
Pour the butter mixture over the granola and stir to coat evenly.
Divide the mixed granola evenly between the two pans and spread evenly into a thin layer. Bake for 25-30 minutes or until granola is light golden brown; check and stir midway through to promote even browning.
Remove from the oven and allow the granola to cool completely on the pan. Store in an air-tight container.
Notes
TIPS & VARIATIONS:
Coconut chips or flakes stay in the mix better than shredded
Reduce carbs: Add more nuts and seeds less oats
Reduce fats: Add more oats, less nuts and seeds, and replace part of the butter/oil with applesauce (may need to bake longer to brown)
Add protein: mix in 2 tablespoons of protein powder
Make it dairy-free with coconut or avocado oil and brown butter extract
Create small edible gifts—fill cute yogurt jars with homemade granola for bridal showers or Christmas
Store in an air-tight container in the pantry (I like mason jars) for up to 1 month without dried fruit; up to 2 weeks with dried fruit