3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup walnuts, chopped
1/4 cup hulled green pumpkin seeds
1/4 cup pine nuts
1/2 cup pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter
1/3 cup honey
1/2 teaspoon vanilla extract
Dried fruit, to taste
1. Preheat oven to 325*F.
2. In a large bowl, stir together oats, nuts, seeds, cinnamon and salt. In a small saucepan, melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.
3. Spread granola evenly on a large baking sheet. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. Do not overcook; the granola will crisp more once cooled. Cool the granola on the pan and stir in dried fruits if using. Granola may be kept in an airtight container at room temperature for up to a week. It can be frozen for longer storage.
My grandmother used to make the most amazing granola but I’ve never had any luck tracking down her recipe. I found this recipe of Emeril’s a few years back and gave it a try because it calls for green pumpkin seeds, an ingredient I remember from my grandmother’s granola. I altered it to account my own tastes; I’m not a fan of dried fruits or coconut in my granola, so I omitted those and increased the nut content to compensate.
I love this stuff. It’s delicious; works well as cereal, with ice cream, or in parfait form as shown here.