Yields: Makes 4-6 cups
Preheat oven to 325. Line two baking sheets with aluminum foil.
In a saucepan over medium heat, melt the butter. Whisk in the honey, brown sugar, peanut butter, cinnamon, and sea salt until combined.
In a mixing bowl, stir together the oats and the coconut. Pour the peanut butter and honey mixture over the oats, and working quickly, stir to evenly coat.
Divide the oats evenly between the two prepared baking sheets and spread it out in a single layer. Season it with a little more fine sea salt to enhance the flavors. Bake 20 minutes. Remove the pans from the oven, stir the granola with a spatula, spread it back out, and return it to the oven for 5-10 more minutes, or until fragrant and browned. Allow the granola to cool completely before breaking it up and storing in an airtight container for up to two weeks. Enjoy with on its own, with milk as a cereal, or on fruit and yogurt.
Adapted from The New Midwestern Table by Amy Thielen.