Name: Crunchy, Clustery Brown Butter Granola
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 tablespoons unsalted butter; ½ vanilla bean, split lengthwise and scraped ((or ½ teaspoon vanilla extract, added with the maple syrup)); ¼ cup maple syrup ((2 ounces)); ¾ teaspoon salt; 2 ½ cups (225 g) old-fashioned rolled oats ((gluten-free if need be)); ½ cup (60 g) raw almonds ((whole or sliced) ); ½ cup (60 g) raw pecan halves; ⅓ cup (50 g) coconut sugar or maple sugar ((or ¼ cup / 50 g brown sugar) ); ¼ teaspoon cinnamon; ¼ teaspoon nutmeg ((freshly grated is best))

Level up your homemade granola with vanilla-infused brown butter. It adds rich, nutty notes and *addictive* flavor to this crispy, clumpy granola kissed with maple, pecans, and warm spices. A little sweet, a little salty, very cozy, ultra-cronchy! You can make it gluten-free using certified gluten-free oats.

two stacked bowls filled with granola are being served up

If you love making granola at home, like this pumpkin pie granola or peanut butter granola, this brown butter granola is going to be a game-changer.

When I first shared this recipe back in 2012, there were no brown butter granola recipes on the internet. I was newly infatuated with browning butter with vanilla bean, a trick I picked up from my pastry chef days, and I theorized that the golden goodness would add big flavor to granola.

I simmered butter with vanilla bean and when it was golden and toasty, I stirred it into a mix of oats, maple syrup, nuts, and baking spices. I used my favorite no-stir granola technique that was included in Food52 Genius Desserts (affiliate link) where I bake the granola in a single sheet for even browning.

I broke the baked giant granola sheet into mega-clusters ready for nomming. I was hard-pressed not eat the whole batch right then and there!

This brown butter granola is:

crispy & crunchy
full of giant clumps and clusters
rich with vanilla, brown butter, and maple
kissed with cinnamon and nutmeg
super addictive!

Today there are loads of brown butter granola recipes online. But this is my very original formula, the one I come back to again and again when I'm craving some crunchy goodness. I hope you love it too!

Ingredients

This granola takes just 9 ingredients and yet the results are greater than the sum of its parts.

Butter cooked until golden with vanilla bean brings rich, nutty, umami flavor. You can omit the vanilla bean, adding 1 teaspoon vanilla extract along with the maple if you prefer.
Oats form the base of the granola. Use certified gluten-free oats if need be, such as Bob's Red Mill brand.
Nuts add crunch and substance. I like using a mix of pecans and almonds, but other nuts or seeds can stand in for either.
Maple syrup and coconut sugar, brown sugar, or maple sugar add sweetness and earthy flavor.
Cinnamon and nutmeg add cozy vibes. You could swap golden pumpkin pie spice for a twist.
Salt balances the flavors, making you want to go back for more!
Sometimes when I'm feeling frisky, I add a splash of bourbon whiskey here. Rum or brandy would be fun too! Be sure to source gluten-free spirits if need be.

Method

Homemade granola is so easy to make, and it tastes worlds above store-bought. It takes about 10 minutes to mix up, plus 45 minutes to bake.

butter and vanilla are in a saucepan — To brown the butter, combine the butter and vanilla bean pod and scrapings in a saucepan.

finished brown butter is shown in a saucepan — Cook over low heat until it turns golden and smells nutty, 3-5 minutes.

maple syrup is being poured into a pitcher of brown butter — Combine the brown butter, maple syrup, and salt to dissolve the salt.

dry ingredients are bing stirred in a bowl — In a large bowl, stir together the oats, nuts, sugar, and spices.

maple mixture is being poured into the bowl — Add the brown butter mixture.

the mixed granola is ready to bake — Stir to combine.

the granola is being spread on a sheet pan — Spread the granola onto a sheet pan lined with parchment paper.

the granola is ready to bake — Be sure to spread it into an even layer with the edges slightly thicker than the middle for even baking.

the baked granola, in large flakes, is on the baking sheet — Bake the granola at 325ºF until it's golden and crisp, no stirring needed. Let cool completely, then break up into clumps and clusters.

Storage

This granola keeps like a dream, stying crispy for up to 1 month. Store it airtight in a jar at room temperature.

Serving Suggestions

If you can resist nomming all the granola straight from the pan, here are some ways to enjoy it:

eat straight from the jar for a snack
serve with yogurt and sauteed apples for breakfast, or with plant milk and bananas or berries
crumble it over vanilla ice cream or horchata ice cream
use it to top pumpkin pudding
saute apple slices and top with whipped mascarpone and granola
divide it among pretty jars, tie with twine or ribbon, and give an edible gift

However you enjoy this brown butter granola, I hope you love it as much as we do!

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this brown butter granola recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 2 reviews