GRANTOLA (or Brown Butter Hemp Maple Nut Crunch)

makes enough to fill two 17 x 20-inch baking sheets.

serves 1 to 20

Thank you to my friend, Samin Nosrat, who told me about using an egg white for clumpier granola. Works brilliantly! It you like looser granola, add 1/2 cup flour to your dry mixture and skip the egg white.

Use this as a template. Make it your own. Delete the nuts. Add less brown sugar. Skip the fucking hemp. Please play. There are no rules.

If you choose to add dried fruit, do so after the granola has baked or your teeth will be hella bummed.


4 tablespoons unsalted butter

1/2 cup dark or light brown sugar

1/2 cup coconut oil

1/2 cup olive oil

1/4 cup honey

1/4 cup maple syrup

4 teaspoons vanilla extract

4 cup long-cooking oats 

1 cup sesame seeds (black or white or a combination)

2 cup nuts (any combination of chopped walnuts, chopped pecans,  slivered almonds)

1 cup hemp seeds 

1 cup sunflower seeds

2 teaspoons kosher salt

1 egg white


Preheat oven to 300°F. Prepare 2 baking sheets with parchment paper or Silpats.

In a medium-sized saucepan, melt butter over medium heat. Once it's melted, don't walk away. Swirl it around a few times. It will foam and spatter. After 3 of 4 minutes, it will start to smell nutty. Then is will quiet down and brown bits will drop to the bottom of the pan. At this point, remove it from the heat. Add brown sugar, coconut oil, olive oil, honey, maple syrup, and vanilla extract. Stir to combine and set aside. It won't come together. That's okay.

Place the following in the largest bowl (or pot) you have: oats, sesame seeds, walnuts, almonds, hemp seeds, sunflower seeds, salt. Toss together with your hands.

Pour the sweet buttery mixture over the dry contents in the big bowl. Toss together with your hands or a large spoon. Whisk the egg white until frothy and then mix it into the sweet and buttery granola mixture (again, with your hands if you wish).

Divide mixture in half and spread out to about 1/2-inch thickness on the two prepared baking sheets. Press down with a wooden spoon or plastic spatula. Nestle in any stray chunks so they don't overcook.

You will want to cook it between 30 and 40 minutes. Start by baking for 10 minutes. Remove from the oven and toss well. Press back down. Again, tuck in any stray chunks. Bake another 10 minutes. Repeat tossing. Press down. Bake another 10 minutes. At this point, you're at 30 minutes which results in a nicely baked granola. If you like your granola darker, cook up to 10 more minutes more, 40 minutes total.

Remove from the oven. Cool completely on the baking sheets. It should be like a sheet pan-sized fragile granola bar. Break it apart into bite-sized chunks (or bigger if you like). To prevent sogginess, store at room temperature in an airtight container or bag for up to three weeks. Or freeze for up to six months.