Brown Butter Almond Pecan Granola

Brown Butter Almond Pecan Granola is this weekend’s pantry column recipe for Feast Magazine. Homemade granola is an underrated kitchen staple that we all seem to forget how truly delicious it is to eat. Easily customized to whatever ingredients you have on hand, it’s perfect for using up those stray nuts, dried fruits, and seeds left at the back of the pantry. I’ve been enjoying it as a snack with a little yogurt or for breakfast with a bowl of milk. It’s the perfect bite every time- crunchy, nutty, a little sweet, and a little tart. All the things that a great granola should be.

At home, we’ve been making this recipe each week with different nut, dried fruit, and seed variations. Granola is highly versatile and doesn’t really require a recipe, but the base of this recipe produces a good balance of nutty clusters and individual crispy oats. Quick to throw together, it also stores very well leaving the kitchen pantry well stocked with a healthier sweet-tooth option during the week. Although, it is hard to stop eating it once it’s cooled and your home is filled with the fragrant aroma of nutty, buttery, sweet, and salty goodness that is this granola.

Helpful Tips For This Recipe

*Substitute any nuts, dried fruits, or seeds that you’d like for this recipe. Adding spices or chopped chocolate (once the granola has cooled for the chocolate) would also be delicious.

*The browned butter adds an extra layer of depth to the overall nutty flavor of the granola, but it’s ok to skip the browning process if you’re not up to it. Instead, simply use melted butter with the maple syrup and vanilla extract.

Brown Butter Almond Pecan Granola

Makes about 4 cups 

8 tablespoons (1 stick / 113g)  unsalted butter
1/4 cup (82g) maple syrup
1 teaspoon  vanilla extract
2 cups (188g) rolled oats
1 cup (113g) pecans, chopped
1/2 cup (50g)  sliced almonds
1/2 cup (75g)  dried cherries, chopped
2 teaspoons  toasted sesame seeds, optional
1 teaspoon  finely grated orange zest
1 teaspoon  kosher salt
1/2 cup (90g)  packed light brown sugar
1/2 cup (65g)  all-purpose flour

Preheat the oven to 300F (150C). Line a large rimmed baking sheet with parchment paper.

In a saucepan, melt the butter over medium heat. Continue to cook, stirring while the butter hisses and pops, until toasted brown bits of butter develop at the bottom of the pan and the butter is a deep golden brown (it’ll have a slightly nutty aroma). Remove from heat and stir in maple syrup and vanilla.

In a large bowl, combine the remaining ingredients. Pour in the brown butter mixture and stir until thoroughly coated. Transfer the granola onto the prepared baking sheet and spread into an even layer. Bake for 10 minutes, stir, and then bake for an additional 20 minutes until golden and nearly dry. Turn off the oven and prop the door open halfway. Allow the granola to cool in the oven, about 20-30 minutes. Serve or store in an airtight container, at room temperature, for up to 3 weeks.

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