Just a really good granola. But with brown butter and cozy, crunchy, cocoa-forward flavors. Granola is a great place to play around with substitutes, so if there’s something you can’t find or you’re just not into, swap it or skip it.

Makes about 7 cups of granola
1 hour, start to finish

PARTS
— 3 cups old-fashioned rolled oats
— 1.5 cups raw hazelnuts, roughly chopped
— 1 cup raw walnuts, roughly chopped
— .5 cup raw cacao nibs
— 1 cup unsweetened coconut chips or flakes
— 1 tsp salt
— 2 tbsp dark brown sugar
— 1 tbsp unsweetened cacao powder
— 1 stick butter
— .33 cup honey

Skip the cutting board: put nuts in a plastic bag and smash them with a heavy pan.

CLUES
1. Preheat oven to 300°F. Line 2 rimmed baking sheets with parchment paper. In a large bowl, mix together oats, hazelnuts, walnuts, cacao nibs, coconut flakes, salt, dark brown sugar and cacao powder.
2. In a small pot over medium heat, melt the butter and cook, swirling frequently, until browned, about 5-7 minutes. Remove pot from heat and immediately add the honey, stirring until dissolved and scraping up the flavorful browned bits from the bottom of the pot.
3. Pour brown butter over the granola, mixing until fully incorporated. Spread the granola into an even layer on prepared baking sheets, spacing apart as much as possible.
4. Bake for ~ 40 minutes, stirring every 15 minutes or so, until it’s toasted and golden brown all over. Let it cool, then break it into chunks and store in an airtight container for up to 4 weeks.