Granola with brown butter
I think I just made the most delicious granola ever: granola with brown butter. Due to the nutty flavors in the brown butter – which is also called beurre noisette – the granola get’s an intense and rich taste. It definitely spices up you bowl of yoghurt but it also goes well with your pancakes for an extra crunch.
Ingredients for a big jar of granola
- 170 grams of butter
- 250 grams of oats (gluten free)
- 150 grams of unsalted pecans
- a pinch of salt
- 1 teaspoon of cinnamon
- 70 grams of date syrup of honey
How to make granola with brown butter and pecans?
Start with making the brown butter. Cut the butter in equal knobs and add them to a pan (preferably with a thick base for a slow simmer), stir the butter until everything has melted. After the butter has melted, a layer of foam will appear. Keep on stirring until the butter turns colour. Take the brown butter of the stove just before the right shade of brown appears, pour everything into a bowl.
Preheat the oven to 175 degrees.
Add the oats to a deep bowl. Chop the pecans coarsely and add to the bowl. Add the salt and cinnamon and mix together. Now pour the brown butter over the oats together with the date syrup or honey. Stir until everything is greasy. Take a baking plate and put a sheet of parchment paper on top. Divide the granola over the parchment paper and slide the baking plate into the oven, bake for 15 minutes. In the meantime, make sure you stir the granola twice to prevent it from burning.
When the granola is done, let it cool off and then store the granola in a airtight jar. It will remain good for 3 to 4 weeks.