Wednesday, January 27, 2016

Browned Butter Maple Cinnamon Granola

This week has gotten the best of me and it is only Wednesday. Monday went on forever. Forever. I was hoping for the weekend by 2 pm. I have a weird schedule this week which sometimes helps the week fly by. This time however not so much.

I am learning to be more thankful and cognizant of the good thing in life.  This week doing this so far has taken more effort than other weeks.

Mr. J is home all week. 

The weather is warmer and no snow in the forecast.

We have a roof over our heads and food on the table.

This granola.

Having granola on hand has been a goal since Olivia was born. It is the perfectly quick breakfast, lunch, snack, dinner and even dessert. I could eat some all day long. It is filling and healthy.

Actually this browned butter maple cinnamon granola is a bit sweeter than my typical version but sometimes you need a little sweetness in your life.  And whoever complained about a dish being sweet. Not me; that is for sure.

This batch is simple to throw together with just a tad bit of extra time required to brown the butter. You can skip this step and just use melted butter but you will be missing out on a bit of extra flavor that comes from the nutty-ness of browned butter. One batch is the perfect size to last us throughout the week. 

Browned Butter Maple Cinnamon Granola

by Emily Morris, adapted from Two Peas and Their Pod
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: bake breakfast maple syrup oatmeal
Ingredients (Makes approx. 5 cups)
  • 2 cups old-fashioned oats
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped almonds
  • 1/2 cup chopped walnuts
  • 2 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup) unsalted butter
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
Preheat the oven to 300 degrees F. Get out a large baking sheet and set aside.

In a large bowl, combine oats, coconut, almonds, walnuts, brown sugar, cinnamon, and salt.

In a small saucepan, melt the butter over medium heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Remove from heat and pour into a medium bowl. Add the maple syrup and vanilla. Whisk until combined. 

Pour the brown butter maple mixture over dry ingredients. Stir until dry ingredients are well-coated.

Pour the granola mixture onto the baking sheet. Spread granola into an even layer.

Bake for 30 to 35 minutes or until granola is golden brown, stirring every 10 minutes.

Remove from oven and stir one last time. Let the granola cool completely before storing in an air-tight container.
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