This make-ahead recipe makes a fantastic addition to breakfast and stands on its own as a perfect afternoon snack.
Ingredients:
½ cup Sea Salt Butter (2/3 of a Banner Butter 5 oz round)
¼ cup (packed) dark brown sugar
¼ cup honey
¼ cup maple syrup
1 teaspoon vanilla extract
½ cup pecans
2½ cups old-fashioned oats
½ cup raw pumpkin seeds
½ cup unsweetened coconut flakes
1 teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Step 1
Preheat oven to 275° F. Place butter into a medium sized saucepan. Melt over medium heat, stir until butter foams, then browns (do not let burn), approximately 6-7 minutes. Pour browned butter into a medium-sized bowl and whisk in brown sugar, honey, maple syrup, and vanilla. Set aside.
Preheat oven to 275° F. Place butter into a medium sized saucepan. Melt over medium heat, stir until butter foams, then browns (do not let burn), approximately 6-7 minutes. Pour browned butter into a medium-sized bowl and whisk in brown sugar, honey, maple syrup, and vanilla. Set aside.
Step 2
In a food processor, pulse pecans to a grainy consistency (a few larger pieces are fine). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; pour in the butter mixture. Fold the mixtures together.
In a food processor, pulse pecans to a grainy consistency (a few larger pieces are fine). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; pour in the butter mixture. Fold the mixtures together.
Step 3
Lin a rimmed baking sheet with parchment paper and bake for 45 minutes, tossing every 15 minutes, until golden brown, (the granola will look wet but will after the 45 minutes, but will dry as it cools). Cool, then break into smaller pieces.
Lin a rimmed baking sheet with parchment paper and bake for 45 minutes, tossing every 15 minutes, until golden brown, (the granola will look wet but will after the 45 minutes, but will dry as it cools). Cool, then break into smaller pieces.
Step 4
Do Ahead: Granola can be made 1 week ahead. Store airtight at room temperature.