I love it when someone shares a favorite recipe and it turns out to be one of my faves, too. I always include the name of the giver, in this case Becky B, when I rename it. That way, I always think of these special people when I’m preparing or eating the dish they brought into my life.
This is a seriously delicious and seriously easy recipe. The hardest thing about it is melting the butter. The most time-consuming—and most crucial—task is checking it every five minutes while it’s in the oven. You don’t even have to be all that great at measuring because exact measurements just aren’t all that important.
If you have a nut allergy or they’re too expensive at the moment, just substitute with more seeds. You might want to use different nuts or seeds. It really doesn’t matter. For instance, I’ve rarely added almonds just because they don’t happen to be in the house when it’s time to mix up another batch. I’ve also tossed in a couple tablespoons of chia, sesame, or flax seed at one time or another.
In truth, the recipe didn’t originate with Becky. The copied piece of paper she handed me said it came from her uncle who apparently got it from Emeril Lagasse. I have no idea how many iterations it’s been through, but here’s my take.
Becky B’s Granola
Preheat oven to 325.
Mix together the following:
3 c old-fashioned rolled oats
½ c slivered almonds
½ c shredded coconut (sweetened or unsweetened)
¼ c hulled pumpkin seed
¼ c sunflower seed
½ c chopped pecans and/or walnuts (I always add more, sometimes as much as double)
1 tsp cinnamon
In a small pan on low heat, melt
4 T butter mixed with
1/3 c honey
(You could also do this in the microwave, but be sure to cover your container to keep the liquid from spattering.)
Add: ½ – 1 tsp vanilla, depending on your preference.
Pour liquid mixture over dry and mix well.
On large baking sheet, spread granola evenly in thin layer. I find it works best to use two baking sheets (with sides). Otherwise, it’s too easy to make a mess each time you need to stir.
Bake, stirring every 5 minutes to keep from sticking or burning, moving the outside edges (which will cook faster) to the inside each time you stir. Bake until golden brown and crisp, about 20 minutes. Important: do not overcook. Unless you oven cooks lower than the temperature you set, it’s better to remove the pans from the oven after 20 minutes even if the mixture doesn’t look quite done. The granola will continue to crisp as it cools.
Now, right here is where I part ways with the recipe that was given to me. The instructions say to add ½ cup raisins and ½ cup dried cranberries or blueberries or both at this point. But if you do that, all that wonderful crispiness disappears almost overnight. I’d much rather add my fruit when it’s time to eat. Bonus: if you do it my way, you can use your choice of dried, fresh, or even frozen fruit.
Cool granola on pan. Keep in airtight container. Recrisp if needed.
Note: I’ve never needed to recrisp once I started omitting the dried fruit. Even though this tasty mixture usually goes pretty fast in our house, on occasion we’ve still had some after several weeks—still no recrisping needed. It keeps really well. It’s a terrific topper for your favorite yogurt, too.