Life is all about balance. Sometimes balance means finding a way to have a healthy breakfast AND brown butter all at once.
This granola is so simple but so full of flavor. It kind of tastes like cookies. Really crunchy cookies. In the very best way possible.
You just have to try it.
I quickly toasted my pecans on the stovetop before adding them to the granola mixture. This makes them extra fragrant and flavorful.
The toasted pecans are added to a combination of oats and wheat bran for texture and health. It's January, we have to give these bodies of ours some extra love.
Brown butter, honey, and brown sugar are whisked into a syrup that will coat the dry ingredients, turning boring oats into something magical.
Your kitchen will smell amazing at this point.
Now we have a choice to make.
Should we stand over the stove and eat this by the handful or pour some cold, whole milk over a bowlful and call it cereal?
There's no wrong choice here.
BROWN BUTTER PECAN GRANOLA
makes about 4 cups
1 cup pecan halves
1/2 cup unsalted butter
1/4 cup brown sugar
6 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon fine salt
2 cups old fashioned oats
2 tablespoons wheat bran
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Place pecans in a 10-inch nonstick skillet and place over medium heat. Toast the nuts, tossing often, until fragrant. This should take 5-7 minutes. Transfer the pecans to a cutting board and chop roughly.
Place the butter in the empty skillet and melt over medium heat. Once the butter has melted it will begin to bubble and brown. Swirl the pan gently every minute or so to ensure even browning. Small brown bits will form at the bottom of the skillet and the fragrance will be nutty. Once the butter is amber in color, remove from heat. Use a spoon to skim the white bubbles off the top of the butter.
Transfer the brown butter to a large bowl and whisk in brown sugar, honey, vanilla, and salt. In a separate bowl, combine chopped pecans, oats, and wheat bran. Pour the brown butter mixture over the dry ingredients and toss to coat.
Spread the mixture evenly out onto the prepared baking sheet and bake, stirring every 5 minutes, for 25-30 minutes; until deep golden and fragrant. Allow the granola to cool completely on the baking sheet before transferring to an airtight container. Store for up to two weeks. Enjoy!
Serving options: Enjoy as a snack, over yogurt, or with cold milk and eat as cereal.