Salted Honey Granola

# The Ingredients You'll Need:

01 - 3 cups old-fashioned rolled oats

02 - 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped

03 - 1/3 cup unsweetened shredded coconut, optional

04 - 1/2 teaspoon ground cinnamon

05 - 1/2 cup honey

06 - 1/3 cup neutral oil (sunflower, grapeseed, or melted coconut oil)

07 - 1 teaspoon pure vanilla extract

08 - 1/2 teaspoon fleur de sel, plus extra for sprinkling

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.

02 - In a large mixing bowl, combine oats, chopped nuts, coconut if using, and cinnamon.

03 - In a small saucepan over low heat, gently warm honey and oil until combined and fluid. Remove from heat and stir in vanilla extract.

04 - Pour honey mixture over dry ingredients. Mix thoroughly, ensuring all oats and nuts are evenly coated.

05 - Spread mixture in an even layer on prepared baking sheet. Press down lightly with a spatula to encourage cluster formation.

06 - Bake for 25 to 30 minutes, stirring halfway through for even browning, until golden and fragrant.

07 - Remove from oven and immediately sprinkle with fleur de sel. Allow to cool completely on baking sheet until crisp.

08 - Once cool, break into clusters and store in an airtight container for up to 2 weeks.

01 -

It tastes homemade in a way store-bought can never match, and costs a fraction of the price.
The fleur de sel trick makes people pause mid-bite and ask what they're tasting.
One batch lasts nearly two weeks, so lazy mornings are solved before they start.

02 -

Don't skip the halfway stir—the edges burn while the center stays soft if you leave it alone.
Patience on cooling is non-negotiable; breaking into it while warm makes crumbs, not clusters.

03 -

Stir the granola at the 15-minute mark, not just at the halfway point, if your oven has hot spots—this catches burning before it happens.
The fleur de sel sprinkle while still warm is the difference between good granola and one people actually remember eating.