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Brown Butter Pecan Granola

Meet my newest breakfast friend, brown butter pecan granola;  Crunchy. Toasty. Nutty. DELICIOUS. Gloriously easy to make. And quite possibly the best part: not $15 for the smallest bag you’ve ever seen.  You should embrace this granola as your new breakfast companion, especially if you frequent the cereal aisle for granola that looks good and doesn’t cost a small fortune like I used to.  This granola doesn’t even have to compete with those grocery store granola’s; it’s that good.  It’s the perfect addition to say, that Mother’s Day Brunch your hosting this weekend (or family/friend brunches any weekend)! 

 But seriously, if you make it for Mom, her taste buds will be delighted! 

Brown Butter Pecan Granola
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1/2 cup butter
  2. 1/2 cup pecans
  3. 1/2 cup unsweetened coconut flakes
  4. 1/2 cup raw pumpkin seeds
  5. 2 cups old-fashioned oats
  6. 1/4 cup dark brown sugar
  7. 1/4 cup honey
  8. 2 tablespoons vanilla extract
  9. 1 teaspoon finely grated orange zest
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon sea salt
  12. 1/2 cup dried cranberries
Instructions
  1. Preheat oven to 275°F.
  2. Melt butter in a pan over medium heat until the butter browns. Be patient and stir often; the butter will first foam and then brown. Once you reach a nutty smell your butter is very close to being done so keep an eye on it. It should take about 5-10 minutes depending on how low/high your stove is.
  3. In a small bowl, whisk together brown sugar, honey, vanilla, and brown butter. Set aside.
  4. In a food processor, pulse pecans until they are powdery with a few large pieces remaining.
  5. In a large bowl, combine pecans, coconut flakes, pumpkin seeds, oats, orange zest, cinnamon, and salt.
  6. Add the brown butter mixture from the small bowl into the large pecan mixture and stir well.
  7. Line two baking sheets with parchment paper. Spread out granola evenly on both baking sheets.
  8. Bake for 40 minutes until golden brown.
  9. Let cool for 5-10 minutes, until the granola hardens. Once it has hardened add in cranberries and serve.
Adapted from Bon Appetit Magazine April 2014
Adapted from Bon Appetit Magazine April 2014
Samantha Potter http://samantha-potter.com/

  • May 21, 2014 - 4:26 am

    Jen Lafferty - Just made this, Sam! It is sooooo delicious! Keep ’em coming!ReplyCancel

    • May 21, 2014 - 6:05 pm

      Samantha - Yay!!! I’m glad you like it / we’ve just run out so were going to come over to steal some 🙂ReplyCancel

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