Granola 2.0

I needed to give this one another go-around. My first batch o’ granola focused on avoiding butter to have a “healthier” result. I guess apple juice is “healthier” than butter, but when you don’t use butter your granola isn’t quiiiiiiite as special/tasty/treat-worthy.

Besides, Super Natural author Heidi Swanson uses butter in her granola, so it must be OK. She has the healthiest diet I know. And a lil’ butter never hurt anyone, so (in the words of Hilary Duff) why not?

Once again, making your own granola is easy, delicious, and will save you dropping the cash on the pricy store-bought varieties. You can make a big batch and store it for 2-3 weeks in an airtight container. It’s a good Sunday night activity for your breakfasts throughout the week.

In a large bowl, mix together your rolled oats, coconut flakes, sunflower seeds, and Maldon sea salt. Melt 4-5 tablespoons of butter in a saucepan and add the honey. Stir for a minute until the honey is completely dissolved in the warm butter.Pour this melted mixture over your oats/coconut/seeds, and stir well. You want everything evenly coated.

Spread out the mixture onto a baking tray (with rimmed edges) and bake for 30-40 minutes in a 300⁰ oven. Stir every 10 minutes for best results. Take it out when it’s evenly browned. Allow it to cool before removing it from the baking tray and storing it. Happy Eating!


  • 2 cups rolled oats
  • 1 cup unsweetened, large flake coconut
  • 1 cup raw sunflower seeds
  • ½ teaspoon Maldon sea salt
  • 4-5 tablespoons of butter
  • ⅓ cup honey

Makes about 5 cups

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