Greek yogurt topped with a super crunchy granola and fresh fruit is one of the all-time greatest breakfasts. You’ve heard of someone getting the egg-ick but have you ever heard of someone getting the granola-ick? Well if you have, I don’t want to meet that person and you probably shouldn’t share this incredibly delicious recipe for Maple Brown Butter Pecan Granola with them.

I tend to have strong opinions about food, and granola is no exception. Granola MUST have clusters and it MUST be crunchy. There are a few ways to go about that, if you don’t eat eggs it can be achieved by increasing the sugar. If you’re cool with eggs whisking the whites into a foam will help you achieve the clusters of your dreams without additional sweetness.

Grocery List

Butter
Pecans
Large Flake Oats
Maple Syrup
Maple Extract
Vanilla Extract
Flax Seeds
Salt
Egg Whites

Brown Butter: A Miracle Ingredient

If brown butter has no fans I am dead. It will never stop amazing me that a little time and heat will turn butter from something that’s already incredible into a truly magical ingredient. It’s rich and nutty with notes of toffee and a perfect addition to this Maple Brown Butter Pecan Granola.

The phases of brown butter:

Melt the butter completely.
Stir continuously as the butter becomes creamy and foamy. The bubbles will be tiny and it will appear thick.
The foam will dissipate and you’ll be able to see the milk solids separate.
The milk solids start to darken in colour.
The bubbles come back but this time they are large with a frothy consistency and when you stir you can see the golden milk solids peeking through.
The froth starts to disappear and you are left with a golden brown butter.

Equipment

Small Pan
Heat Proof Spatula
Measuring Cups
Measuring Spoons
Whisk
Mixing Bowl
Parchment Paper

Ingredients

1/4 cup Butter
1/2 cup Pecans (roughly chopped)
1/4 cup Maple Syrup
1 tsp Maple Extract
1 tsp Vanilla Extract
2 cups Large Flake Oats
1/4 cup Flax Seeds
Salt
2 large Egg Whites

Instructions

Preheat your oven to 325F and line a sheet pan with parchment paper.
Melt the butter over medium heat in a large pan and then cook, stirring frequently until the butter is a deep golden brown.
Add the chopped pecans to the butter and continue to stir until fragrant, about 1 minute then remove the pan from the heat.
Add the oats, maple syrup, extracts and flax seeds to the pan and stir until thoroughly combined.
In a separate bowl whisk the egg whites until thick and frothy then fold into the brown butter mixture.
Transfer the granola to the prepared sheet pan and spread into an even layer. Transfer to the oven and bake until golden and mostly dry. The granola will still be soft when it first leaves the oven but will crisp up as it cools. Once it's complete cool break it into pieces and store in an airtight container.