Food & dining

Recipe for nutty golden granola

Makes about 9 cups

3tablespoons unsalted butter
½cup canola oil
¾cup packed brown
1tablespoon honey, or more to taste
1teaspoon vanilla
1teaspoon ground
7cups old-fashioned rolled oats
½cup coarsely chopped pecans
½cup coarsely chopped walnuts
½cup slivered almonds
½cup unsweetened or sweetened shredded

1. Set the oven at 350 degrees. Line a large rimmed baking sheet with foil.

2. In a small saucepan over low heat, melt the butter. Stir in the oil, brown sugar, and honey. Simmer the mixture over low heat, stirring often, for 5 minutes, or until the sugar melts and the mixture is slightly syrupy.

3. Remove from the heat and stir in the vanilla and cinnamon; set aside to cool slightly.


4. In a large bowl, combine the oats, pecans, walnuts, almonds, and coconut. Pour the sugar mixture over the top and mix with your hand to combine well. If it’s too hot, let it cool more; you really need to use your hands to make sure the sugar mixture is evenly distributed and rubbed in.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

5. Spread the oat mixture in an even layer on the baking sheet. Bake for 35 to 40 minutes, stirring well every 12 to 15 minutes (the edges will brown faster than the middle, so it’s important to stir periodically). Cool completely and store in an airtight container.
Jane Dornbusch