Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola
Ingredients
Dry Ingredients
-
3
cups
oats
-
1
cup
shredded coconut
-
½
cup
raw pecans
-
½
cup
pistachios
-
1
cup
raw pumpkin seeds (pepitas)
-
¼
cup
toasted wheat germ
-
1 ¼
cups
dried cranberries
Wet Ingredients
-
3
tablespoons
butter
-
¾
cup
pure maple syrup
-
1
tablespoon
coconut oil (or additional butter)
-
3
teaspoons
instant espresso powder
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
½
teaspoon
salt
-
½
teaspoon
vanilla extract
-
4
tablespoons
honey
Instructions
- Preheat the oven to 325°F.
- In a large bowl, combine oats, shredded coconut, pecans, pistachios, pumpkin seeds, wheat germ, and cranberries, and toss well.
- In a skillet, melt the butter over medium heat until browned, then remove from heat and stir in maple syrup and coconut oil.
- Add espresso powder, cinnamon, nutmeg, salt, and vanilla to the butter mixture and stir to combine.
- Pour the warm mixture over the dry ingredients and stir for 3 to 5 minutes to combine thoroughly.
- Spread the mixture on a parchment-lined baking sheet and drizzle with 2 tablespoons of honey.
- Bake for 30 to 40 minutes, stirring every 15 minutes, and drizzle with the remaining honey during the last stir.
- Let cool for 5 minutes, then press into a flat slab using a measuring cup.
- Allow to cool and harden for 1 hour before breaking into clusters.
Nutrition Facts (estimated)
Servings
6 cups
Calories
822
Total fat
40g
Total carbohydrates
90g
Total protein
15g
Sodium
200mg
Cholesterol
20mg
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