monday {menu}

 

{recipe from... h e r e}

Brown Butter Pumpkin Seed & Espresso 

Glazed Big Cluster Granola

Ingredients:

• ▢3 cups oats
• ▢1 cup shredded coconut
• ▢1/2 cup raw pecans
• ▢1/2 cup pistachios
• ▢1 cup raw pumpkin seeds pepitas
• ▢1/4 cup toasted wheat germ
• ▢1 1/4 cup dried cranberries
• ▢3 tablespoons butter
• ▢3/4 cup pure maple syrup
• ▢1 tablespoon coconut oil or 1 more tablespoon butter
• ▢3 teaspoon instant espresso powder
• ▢1 teaspoon cinnamon
• ▢1/4 teaspoon nutmeg
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon vanilla extract
• ▢4 tablespoons honey

Instructions:

• Preheat oven to 325 degrees F.
• In a large bowl combine the oats, shredded coconut, pecans, pistachios, pumpkin seeds, wheat germ and cranberries. Toss well.
• In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup and coconut oil. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon, nutmeg and salt. Stir in the vanilla.
• Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to 5 minutes.
• Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. The last time you stir the granola drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool five minutes. After 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.