This is my favorite iteration of brown butter granola to date! As always, no refined sugar is in this recipe but it packs a ton of flavor.
Blueberry Brown Butter Granola
Ingredients
- 6 tbsp unsalted butter
- ¼ cup maple syrup
- 1 tsp vanilla
- 2 cups old fashioned oats
- ½ cup slivered almonds
- ½ cup pecans
- ½ cup unsweetened shredded coconut
- 1 tsp cinnamon
- ½ tsp kosher salt
- 1 egg white
- 1½ cups dried blueberries
Instructions
- Preheat the oven to 350 degrees.
- In a small saucepan, heat the butter over medium heat, stirring constantly. Once the butter starts to brown, remove from the heat and stir in the maple syrup and vanilla.
- In a large bowl, add the oats, almonds, pecans, coconut, cinnamon and salt.
- Pour the brown butter mixture over the dry ingredients and mix well. Whip the egg white until frothy then mix in as well. OPTIONAL: You can add the dried blueberries at this stage, but they sometimes tend to get a bit hard after the granola has cooled. Instead, adding them after the granola comes out of the oven allows them to remain soft.
- Spread the granola onto a baking sheet, and bake for approximately 30 minutes, stirring occasionally. Once the granola is cool, mix in the dried blueberries. Store in an airtight container for up to three weeks.
