Brown Butter Maple Pecan Granola
This Brown Butter Maple Pecan Granola is packed with toasted pecans, sliced almonds and coconut, then baked with pure maple syrup, warm cinnamon, freshly grated nutmeg and vanilla bean. Brown butter adds rich, nutty depth while crisp, oversized clusters make it just as good by the handful as it is over yogurt.
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 45 minutes, plus cooling
Yield: About 6 cups
Ingredients:
3 cups old-fashioned rolled oats
1 cup pecans, roughly chopped
½ cup sliced almonds
½ cup unsweetened coconut flakes
2 tsp cinnamon
3/4 tsp kosher salt
6 Tbsp unsalted butter
½ cup pure maple syrup
2 Tbsp brown sugar
2-3 tablepsoons whole milk powder (optional)
1.5 tsp vanilla bean paste
¼ tsp nutmeg (ground is fine)
2 egg whites
Directions
Line a large rimmed baking sheet with parchment paper.
Spread the pecans and almonds on the baking sheet and toast for 4-5 minutes. Add the coconut flakes for the final 2–3 minutes, just until lightly golden and fragrant. Transfer to a bowl and set aside.
Melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, about 5-7 minutes. Remove from the heat.
In a large bowl, combine the oats, cinnamon, and kosher salt.
Stir the maple syrup, brown sugar, whole milk powder (if using), and vanilla bean paste into the warm browned butter until combined.
Pour the brown butter mixture over the oats and toss thoroughly until evenly coated.
Whisk the egg white until foamy, then fold it into the granola mixture.
Spread the granola evenly onto the prepared baking sheet and gently press it into a compact layer. Bake for 20–25 minutes, rotating the pan halfway through (do not stir).
During the final 5 minutes of baking, sprinkle the toasted pecans, almonds, and coconut evenly over the granola.
Cool completely. Remove from the oven and let the granola cool completely and undisturbed on the pan. Once cool, break into large clusters and gently toss to distribute the nuts and coconut.
Store in an airtight container once completely cooled.