Browned Butter Maple Granola with Almonds & Pumpkin Seeds

This batch of granola has nothing to do with what I’m about to say.


I don’t know what it is, but every time I look at one of Jessica’s recipes at HowSweetEats I want to put down whatever I’m eating and lick my computer screen.  Is that weird?

I seriously need to embrace Spring cleaning.  My sheets need to be washed, I can’t see the floor of my bedroom, and  my bathroom mirror is coated in so much toothpaste that I truly can’t even see myself.  I really need to buy paper towels.

I made these Marshmallow & Nut Brownies again on Sunday and consequently spent the rest of the night sprawled out on my couch with a major food baby.  Whoever claimed that self-discipline works clearly has never had one of these.  Not the best life choice.

The mice in my house really seemed to enjoy the sweet potato chips in my pantry.  Because they are all scattered throughout my shelf with a little nibble in the side of the bag.  Mice – 1, Katie – 0.

Homemade granola is my life.  I’ve been this way for years…  To say I couldn’t live without it is definitely a total understatement. When I wake up, I start each day with a big ol’ bowl of this stuff.

Granola may be as old as the ages, but it’s adaptability is simply timeless.  So is it’s taste.  With just a few ingredients, I swear everything in the world seems just right.

The flavor of the browned butter with maple syrup and orange juice is outta this world.  It’s light and sweet, but not overladen with sugar.  Don’t believe me?  Let’s just say I wanted to dive head-first into my hot oven.  But that wouldn’t be right.

My oven smells so good right now.


Browned Butter Maple Granola with Almonds & Pumpkin Seeds

(yields about 5 1/2 cups)

Adapted from this recipe


3 cups rolled oats

1/2 cup sliced almonds

1/2 cup pumpkin seeds, roasted

1/4 cup ground flax seeds

1/2 cup raisins

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

6 tablespoons butter

1/4 cup, plus 1 tablespoon brown sugar, packed

1/4 cup maple syrup

1/4 cup orange juice


Preheat oven to 325 degrees F and lightly coat a baking sheet with cooking spray.  Set aside.

In a large bowl, combine rolled oats, almonds, pumpkin seeds, flax seed, raisins, spices, and salt and stir together.  Set aside.

In a small saucepan, melt butter over low-medium heat.  Add in brown sugar and stir together.  Pour in maple syrup, then orange juice.  Bring to scolding (slight boil) and stir occasionally until sugar dissolves.

Pour mixture over oats and stir until all oats are covered.  Spread granola evenly onto prepared baking sheet (I usually pack it tightly together and then let it bake so clumps form).

Bake for 20 to 25 minutes, stirring granola occasionally to cook all sides. minutes.  Let cool a bit, then break into clusters and store in an airtight container.



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6 Responses to “Browned Butter Maple Granola with Almonds & Pumpkin Seeds”
  1. Mary says:

    What a great recipe to throw into yogurt, add to a cookie recipe, or just munch on. Thanks for sharing!

  2. I love homemade granola because you can choose the add ins. This recipe looks so awesome! I love that you added orange juice. :)

  3. EveryCraving says:

    You had me at brown butter..
    I love homemade granola and adding brown butter definitely kicks it up a notch! Ugh and spring cleaning… don’t even get me started. The only thing that gets any cleaning attention in my house is the kitchen since I use it every day.

  4. Emmy says:

    Browned butter anything is good in my book!! I think we may actually hold a browned butter month in April – woop!!! – so I hope it would be okay if I baked a variant of this and linked to it in my blog. It looks SO good, and could totally be gluten free with the right oats. Hope you are having a wonderful week!

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