granola overload

For the past several months I’ve been on a morning yogurt kick. I top 5% plain Fage yogurt with sliced strawberries and a scoop of granola.  I’m obsessed with Healthy Dark Chocolate Granola, but how healthy can it be if one can’t stop eating it. I also love America's Test Kitchen’s Almond Granola with Dried Fruit, but with changes to make it similar in taste to the The Granola Factory’s  Honey Pecan flavor.
 
Recently my son-in-law found a recipe for Brown Butter-Pecan Granola on the Bon Appétit Magazine website. The flavor profile of this granola is cranberry orange and, for my taste, a tad sweeter than the other granolas I make. For this recipe you’ll need unsalted butter, dark brown sugar, honey, vanilla, pecans, old-fashioned oats, raw pumpkin seeds, unsweetened coconut flakes, finely grated orange zest, cinnamon, kosher salt and dried cranberries. (I omitted the  pumpkin seeds.)

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The first step in making this granola is to carefully brown the butter, which takes approximately 5-8 minutes.  The pecans in this recipe are ground to almost a powder in a food processor. Depending on your preference, perhaps just a rough chop for a bit of texture. The proportion of old-fashioned oats (2 cups) to the  honey and brown sugar (1/4 cup each) makes this granola taste a bit sweeter than my No-Stir Granola (5 cups old-fashioned oats and 1/3 cup each of honey or maple syrup and dark brown sugar). However,  I do enjoy the cranberry orange flavor; it’s almost candy like.
 
I was going to suggest making granola as holiday gifts, however, with health officials recommending everyone bring their own food to Thanksgiving dinner....you can decide for yourself. ​

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Brown Butter-Pecan Granola
By Cassandra Shupp of Topping Rose House, Bridgehampton, NY
Bon Appétit Magazine, April 2014 issue
 
Makes about 5 cups
 
Ingredients
 
½ cup (1 stick) unsalted butter
¼ cup (packed) dark brown sugar
¼ cup honey
2 teaspoons vanilla extract
½ cup pecans
2 cups old-fashioned oats
½ cup raw pumpkin seeds (pepitas)
½ cup unsweetened coconut flakes
1 teaspoon finely grated orange zest
½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup sweetened dried cranberries
 
Preparation

1. Preheat oven to 275°. Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Transfer to a bowl and whisk in brown sugar, honey, and vanilla. Set aside.
2. Pulse pecans in a food processor until almost a powder (you should have only a few larger pieces remaining). Combine pecans, oats, pumpkin seeds, coconut, orange zest, cinnamon, and salt in a large bowl; drizzle in reserved butter mixture and toss to combine.
3. Spread out granola on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until golden brown, 40–50 minutes (mixture will still look wet but will dry as it cools). Let granola cool on baking sheet, then break into clusters. Mix in cranberries.
4. Do Ahead: Granola can be made 1 week ahead. Store airtight at room temperature.

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