Brown Butter Pumpkin Pecan Granola
Ingredients
- ½ cup (113 g) salted butter
- ½ cup (120 g) canned pumpkin
- ¼ cup (53 g) packed light or dark brown sugar
- ¼ cup (85 g) honey
- 2 teaspoons vanilla extract
- ¾ cup (90 g) whole pecans
- 2 cups (200 g) old-fashioned rolled oats
- ½ cup (75 g) raw or sprouted pepitas (pumpkin seeds)
- ½ cup (43 g) unsweetened or sweetened coconut flakes
- 1 teaspoon finely grated orange zest (optional - see note)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon coarse kosher salt
Optional Add-Ins:
- ½ to 1 cup white chocolate chips
- ½ cup sweetened dried cranberries
Instructions
- Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper (optional). Set aside.
- For the brown butter, melt the butter in a skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown.
- Immediately remove from the heat and scrape the butter and solids into a bowl.
- Stir in the pumpkin, brown sugar, honey, and vanilla. Set aside.
- For the pecans, in a food processor or high-powered blender, pulse the pecans until finely ground.
- For the granola, in a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon, nutmeg, allspice, and salt.
- Pour the brown butter syrup mixture over the top and stir to combine evenly.
- Spread the granola into an even layer on the prepared baking sheet.
- Bake for 60 to 70 minutes, stirring every 20 minutes, until the granola smells fragrant and is golden and toasted. The granola may appear slightly moist and will dry a bit as it cools, but continue baking if the granola still looks wet. The pumpkin in this recipe requires the granola to be baked a bit longer in order to dry and toast fully.
- Immediately out of the oven, lightly press the granola into an even layer and let cool completely without stirring.
- When cool, scrape the granola off the pan or parchment and toss with cranberries and white chocolate chips or other add-ins, if using.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks.
Notes
Orange Zest: The combined flavors of orange zest and pumpkin are delicious; however, the orange zest does bring a prominent flavor to the granola, so if you'd like the pumpkin flavor to shine through more, omit the orange zest.