Brown Butter Honey Granola

Make a batch of brown butter honey granola for breakfast and snacking all week long. It's made with brown butter, honey, oats, sunflower seeds, flaxseed, and a hint of cinnamon.

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Author Heather

Ingredients

4 cups (360 g) old fashioned oats
1 cup (140 g) sunflower seeds, or chopped nuts
¼ cup (25 g) ground flaxseed
½ cup (113 g) unsalted butter
½ cup (168) honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt

Instructions

Preheat oven to 300℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, add old fashioned oats, sunflower seeds, and ground flaxseed. Stir to combine and set aside.
In a saucepan over medium heat, melt butter, stirring frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan.
Continue to stir until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. The entire process takes about 5 to 7 minutes.
Remove butter from heat and add honey, vanilla, cinnamon, and salt. Stir to combine.
Drizzle butter mixture over oats and toss until evenly coated. Pour mixture onto prepared baking sheet and spread into a single layer.
Bake for about 35-45 minutes, rotating pan once halfway through, or until granola looks golden brown across the top. If edges are browning too quickly, give your oats a quick toss and press back into an even layer.
Remove from oven and allow to cool completely on baking sheet. Granola will harden as it cools. Store in an airtight container at room temperature.

Notes

Storage: Cooked granola will keep for 2 weeks or more in a tightly sealed container at room temperature.
Sweetener substitutes: Honey can be substituted with maple syrup, brown sugar, or granulated sugar.
How to make clumpy granola: The honey and butter create a glue that helps the granola stick together when baked. Make sure you don't reduce or omit either ingredient, and don't stir your granola while it's baking or cooling (unless it looks like it will burn around the edges). Allow the granola to cool completely before breaking into pieces and storing.
Using quick-cook oats: Quick-cook oats are thin and cook faster than old fashioned oats, so you'll want to reduce the cooking time to 15-20 minutes.

Nutrition