Brown Butter Granola

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

• 8 T (1 stick) unsalted butter
• 1/4 c brown sugar
• 1/4 c honey
• 3 T pure maple syrup
• 2 t vanilla
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• Pinch of sea salt
• 1/2 c nuts (I recommend pecans or walnuts)
• 2 c slow cooking old-fashioned oats
• 1/2 c coconut flakes
• 1/2 c unsweetened chocolate chips or chunks
• 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
4. Pulse the nuts in a food processor until coarse ground.
5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
6. Stir in the browned butter mixture. Mix well.
7. Spread the granola on the prepared baking sheet.
8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
9. Allow to cool on the baking sheet.
10. Break apart into a large mixing bowl.
11. Mix in the chocolate and dried fruit.
12. The granola will keep for about one week in an airtight container.