Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola Recipe
This Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola is a deliciously crunchy and flavorful homemade granola that combines toasted oats, nuts, seeds, and dried cranberries with a rich brown butter and espresso glaze. The granola bakes to a crisp, then cools into big clusters perfect for snacking or topping yogurt and smoothie bowls. The combination of warm spices, maple syrup, honey, and espresso powder makes it uniquely aromatic and irresistibly tasty.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Granola
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry 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
Wet Ingredients & Seasonings
- 3 tablespoons butter
- 3/4 cup pure maple syrup
- 1 tablespoon coconut oil (or 1 more tablespoon butter)
- 3 teaspoons instant espresso powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) to prepare for baking the granola.
- Combine Dry Ingredients: In a large bowl, add the oats, shredded coconut, raw pecans, pistachios, pumpkin seeds, toasted wheat germ, and dried cranberries. Toss them thoroughly to evenly mix all the dry components.
- Brown the Butter and Prepare Wet Mixture: In a skillet or small saucepan over medium heat, melt the butter. Allow it to foam and brown, whisking to lift the browned bits from the pan bottom. Once browned, promptly remove from heat. Slowly stir in the maple syrup and coconut oil (or additional butter). Sprinkle the espresso powder over the warm mixture and stir to dissolve. Then add cinnamon, nutmeg, salt, and vanilla extract, mixing all together.
- Combine Wet and Dry Mixtures: Pour the warm butter and syrup mixture over the dry oat and nut mixture. Stir vigorously for 3 to 5 minutes to coat all ingredients evenly.
- Spread and Drizzle: Spread the granola evenly on a parchment-lined baking sheet with sides. Drizzle 2 tablespoons of honey over the granola.
- Bake the Granola: Bake in the preheated oven for 30 to 40 minutes, stirring every 15 minutes to ensure even toasting. During the last stirring, drizzle the remaining 2 tablespoons of honey over the granola.
- Cool and Press: Remove the granola from the oven and let it cool for 5 minutes. Spray the bottom of a flat 1-cup measuring cup or flat-bottomed glass with cooking spray. Press the warm granola firmly into a flat slab using this tool so it can be easily cut or broken into bars/clusters.
- Set and Break into Clusters: Allow the pressed granola slab to cool and harden for about one hour at room temperature. After cooling, break the granola into big clusters or bars as desired.
Notes
- Be careful when browning butter to avoid burning; remove from heat as soon as the browned bits appear.
- Stirring the granola every 15 minutes during baking helps achieve even toastiness and prevents burning.
- Pressing the granola firmly into slabs while warm helps form large clusters that hold together well.
- Store granola in an airtight container at room temperature to maintain crispness for up to two weeks.
- For a nut-free version, omit pecans and pistachios and increase pumpkin seeds accordingly.