There are numerous reasons why you should set your oven to 375 right now and break out all of the nuts in your pantry, but here are the top three:
- Christmas is coming
- You need a hostess gift
- You like nuts
Truly – this is the best, most perfect, thoughtful, fast, easy, cheap and delicious gift that you could give to someone for hosting you over the holidays. I wouldn’t lie to you. Scout’s honour.
This granola recipe boasts all things Christmas – warm spices, toasted nuts, jeweled cranberries…and brown butter – the best part. Grab a few small mason jars and fill ’em up, tie some bows and get ready to have a handful of new best friends.
Alright, less talk, more granola.
First step: Make the brown butter. Add a quarter cup of cold butter to a pan over medium-low heat. Let the butter foam up and become fragrant, stirring often.
It will begin to develop brown bits on the bottom of the pan (5 minutes or so) – remove from heat and let cool (put it in the fridge to speed up this process).
Secondly: Grab the biggest bowl you own. We’re not messin’ around.
Dump in 2 cups of rolled oats, 6 cups of your favourite types of nuts (I do one cup pecans, one cup walnuts, one cup cashews, two cups slivered almonds and one cup hazelnuts) and half of a cup of quinoa. Set aside.
Next: In a small measuring cup, whisk together three-quarters of a cup of maple syrup, the cooled brown butter, half a teaspoon vanilla, half a teaspoon cinnamon and a quarter of a teaspoon of nutmeg.
Pour over the nut mixture and stir, making sure everything is coated nicely.
Transfer to a baking sheet that is lined with aluminum foil and bake in a 375 degree oven for 30-35 minutes, stirring often to prevent burning. Add large coconut flakes for the last two minutes of baking. Remove from oven and add some golden and sultana raisins as well as a handful of dried cranberries and a bunch of flaky sea salt. Cool for twenty minutes before putting into jars or storing in airtight containers.
*I highly recommend using heavy duty aluminum foil for this as thinner foil can rip easily when you are stirring the granola. No one likes tin flakes in their food!
Good luck not eating ridiculous amounts of this yourself before the holidays!
Brown Butter Nutty Granola
Yield: 8 cups
Prep time: 10 minutes
Cook time: 30 minutes
- 1/4 cup cold butter
- 2 cups quick (or rolled) oats
- 1 cup pecans, rough chop
- 1 cup walnuts, rough chop
- 1 cup cashews, rough chop
- 2 cups slivered almonds
- 1 cup hazelnuts
- 1/2 cup raw quinoa
- 3/4 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup large flake coconut
- 1/3 cup sultana raisins
- 1/3 cup golden raisins
- 1/3 cup dried cranberries
- 1/2 tbsp – 1 tbsp flaky sea salt
- Add butter to a medium-sized pan over medium-low heat. Cook, stirring often, until you see brown bits begin to form on the bottom of the pan (about 5 minutes). Remove from heat immediately and cool completely (speed up cooling process in fridge). Do not burn the butter!
- Preheat oven to 375 degrees F and line a large baking sheet with heavy duty aluminum foil.
- In a very large mixing bowl, add the oats, nuts and quinoa.
- In a small measuring cup, measure out the maple syrup. Add the cooled brown butter, vanilla, cinnamon and nutmeg and whisk until combined. Drizzle over the nut mixture and toss until everything is coated. Spread evenly on the foil-lined baking sheet. Bake granola in oven for 30-35 minutes, stirring every five minutes at the beginning, and every three-four minutes toward the end of the cooking time (watching carefully). During the last two minutes, add the flaked coconut.
- Remove from oven and add the raisins, cranberries and sea salt to taste (don’t skip the salt!!!).
- Let cool on a wire rack before storing in an airtight container.