This recipe is super flexible depending on personal preference. I do not do measurements, just listen to your ancestors chile!
- Sweeteners (honey, molasses, maple syrup, agave, sugar)
- Seasoning (I use hymalayan pink salt)
- Nuts/Seeds/Other Add Ins
Heat the oven to 350 degrees F.
Lay out all of your dry ingredients on a sheet pan, or anything that can be put in the oven, spread out so that it can toast. Putting dry ingredients on parchment paper allows you to more easily move the ingredients around during baking to ensure even toasting. Put the nuts in until they are lightly brown (you will be putting all of this back in the oven so do not toast all the way to preference — al dente). Keep an eye on your dry ingredients, they can toast quickly.
While toasting, melt the butter in a saucepan over medium low heat. Once the butter is melted, add in any sweeteners and stir until all are combined (( this may not work perfectly but it’s okay )). Add seasoning to taste. Do not forget to taste. I recommend making a cup of sauce for every 4 or so cups of dry ingredients.
After the sweet sauce is made and the dry ingredients are toasted, combine all together. It may seem a little soft, but don’t worry. Put the mixed granola onto the sheet pan and spread it out as a flat layer. Put the granola back in the oven for about 5 minutes.
Remove the granola from the oven and let them cool, completely. Then break it up with your hand in the fashion you want (this can also make granola bars → add a layer of melted chocolate to the top after cool and allow the chocolate to cool, and you can cut it in bar shapes)