WEEKLY RECIPE: Brown Butter Maple Granola
By Kelli Jones, 2018 University of Minnesota-Dietetic Internship-Intern
This is hands-down the best granola I have ever made. It is so simple and tastes delicious! This granola is a great addition to yogurt, oatmeal, ice cream, or even just plain for snacking. This recipe makes a large amount and could save you money in the long run in comparison to store-bought granola.
This recipe was inspired by Two Peas and Their Pod.
Brown Butter Maple Granola
- 2 cups old fashioned oats
- ¾ cup shredded sweetened coconut
- ½ cup slivered almonds
- ½ cup chopped pecans
- ½ cup chopped walnuts
- 2 tablespoons of dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 tablespoons of butter
- ½ cup maple syrup
- 1 ½ teaspoons of vanilla extract
- Preheat oven to 300 degrees F. Grease a large baking sheet and set aside.
- In a large bowl combine oats, coconut, almonds, pecans, walnuts, brown sugar, cinnamon, and salt. Set aside.
- In a saucepan melt butter over medium heat and continue to cook, mixing occasionally, until the butter turns a golden brown color. Remove from heat and pour into a medium sized bowl. Add maple syrup and vanilla. Whisk the mixture until well combined. Pour the mixture over the dry ingredients. Stir until all dry ingredients are coated with the brown butter maple mixture.
- Pour the granola onto the greased baking sheet. Make sure the granola is evenly dispersed on the baking sheet. Bake the granola for 35 minutes, or until it is a golden brown color. Stir the granola every 10 minutes after placing into oven. Granola can be stored in an airtight container for up to 1 month.
For 1 serving: 161 calories; 18 g carbohydrates; 9 g fat; 3 g protein; 2 g fiber