½cup(106g)packed light or dark brown sugar (see note)
1cup(120g)finely chopped nuts (I use pecans)
¼cup(33g)ground flaxseed (optional)
1tablespoonground cinnamon
1teaspooncoarse, kosher salt (use 1/2 teaspoon if using table salt)
Syrup:
½cup(98g)neutral-flavored oil or melted coconut oil
½cup(163g)honey
1teaspoonvanilla extract
Instructions
Preheat the oven to 325 degrees F. Line two half sheet pans with parchment paper and set aside. (See note below for baking both pans at once.)
In a large bowl, combine all of the granola ingredients and toss or stir to evenly combine.
In a liquid measuring cup or medium bowl, whisk together the oil, honey and vanilla until well-combined.
Pour the syrup over the granola ingredients and stir until all the ingredients are evenly coated.
Scrape half of the mixture onto each sheet pan. Spread into an even layer.
Bake the granola for 15-25 minutes, stirring once or twice and rotating pans halfway through. Add additional time, if needed.
Let the granola rest on the cookie sheet without stirring to cool completely. Once cooled, scrape off the pan into pieces and store in an airtight container. The granola will keep at room temperature, well-covered, for several weeks.
Notes
Flaxseed: you can leave this out and/or substitute with hemp hearts, peanut butter powder, or another 1/4 cup high fiber/high protein add-in.Brown Sugar: if you want the granola a bit sweeter, increase the brown sugar by 1/4 cup or so.Sheet Pan: If you are baking the granola on two sheet pans, either bake them in separate batches, or place oven racks six inches apart in the oven and bake the sheet pans at the same time, making sure to rotate the sheet pans each time you stir the granola to prevent the granola from cooking too fast.