Good Morning Granola (adapted from The Cheese Board Collective Works)

Makes 3 cups granola

4 tbl butter
pinch salt
1 cup chopped pecans or other nuts (I used pecans & walnuts)
2 tbls honey 2 tsp maple syrup (less works too, adjust to your taste)
¼ tsp vanilla
1 ¼ cup oats
½ cup sunflower seeds
¼ cup sesame seeds and/or pumpkin seeds ( I used both)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase to medium heat and cook, stirring frequently for 5 minutes or until lightly toasted. Add the honey and maple syrup, reduce the heat to low and stir until combined. Remove from heat and add the vanilla. In a large bowl combine the oats and seeds. Add the liquid and nut mixture and toss until the oats are evenly coated. Spread the granola on the parchment-lined baking sheet and bake on the middle rack for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes or until golden brown. Let cool on baking sheet. Store in an airtight container.

This is an easy recipe that takes about 30 minutes total. It is so much healthier (and less expensive) than store-bought varieties, which are almost always loaded with added sugar, as well as poor quality vegetable oils. For added health benefits, soak the nuts and seeds overnight and then dry in the oven at a low temperature for several hours. This recipe is also gluten-free if you buy gluten-free oats.

This granola is full of healthy fats and protein. It makes for a hearty breakfast when served with organic whole-milk plain yogurt. One of my favorite yogurt’s is Saint Benoit. I love that they use glass jars too!