Jackson Hole skiers fuel up on this hearty, nutty granola made with a molasses-sweetened blend of oats, walnuts, almonds, peanuts, sunflower seeds, and sesame seeds. This will make a big batch—enough for four people to nibble on for two weeks at least—and it can easily be doubled if you’re hosting a brunch. It also makes a lovely gift for friends and family when packed up in mason jars. Mix in a handful of chopped Turkish apricots or dried cherries if desired and serve spooned over Greek yogurt or sprinkled on top of ice cream.
- 1 cup light brown sugar
- 1/4 cup molasses
- 2 teaspoons salt
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon vanilla extract
- 6 cups old-fashioned rolled oats
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup sunflower seeds
- 1/2 cup walnuts, coarsely chopped
- 1/2 cup raw almonds, coarsely chopped
- 1/2 cup roasted peanuts, coarsely chopped
- 1/2 cup sesame seeds
Preheat the oven to 275°F.
In a medium saucepan, combine the brown sugar, molasses, salt, cinnamon, vanilla extract, and 3/4 cup water. Bring to a boil, lower the heat, and simmer for 3 minutes. Set aside to cool.
In a large bowl, combine the oats, coconut, sunflower seeds, walnuts, almonds, peanuts, and sesame seeds. Add the cooled brown sugar mixture to the bowl. Using clean hands, mix to combine.
Liberally coat two rimmed baking sheets with nonstick cooking spray. Divide the granola mixture between the sheets, using a spatula to spread evenly. Bake for 1 hour, stirring occasionally. The granola should be golden brown on all sides. Remove from the oven and let cool completely. Store in airtight containers at room temperature for up to 2 weeks.