Brown Butter Salted Caramel Granola

by Jillian

Crisp, toasty, monstrous granola clusters made all the more decadent with nutty brown butter and sweet salted caramel. Healthy, yet highly addictive!

Brown Butter Salted Caramel Granola | A baJillian Recipes

Happy 2016 everybody! Hope you all had a safe (who am I kidding?) and spectacular night, like I did! To be honest, all I did was stay home by myself, watch the ball drop on TV, and receive a New Year’s Eve kiss from each of my dogs. I know, I know, I’m such a party animal.

Well, just like death and taxes, there’s nothing more certain in life than the flooding of New Year’s Resolutioners flocking to their local gym every start of January to begin their magical journey of becoming fit and healthy again. They usually last for an average length of 2 months…if they can make it that long. Having worked at a gym for the last 4 years, it’s become like clockwork to me. 

So instead of blowing bucks on your failure-waiting-to-happen-gym-membership (not to sound pessimistic or anything), why not try your hand at making some healthful, wholesome granola, like this Brown Butter Salted Caramel Granola!

Brown Butter Salted Caramel Granola | A baJillian Recipes

Not only is it SO much cheaper than a gym membership, but it tastes so much better and fresher than that regular store-bought sawdust that grocery stores like to call granola. It’s also much easier to make than it is to try and wriggle your way into those 20-year old spandex workout pants with coordinating thong leotard and extremely binding sports bras. 

You all know what I’m talking about…

Granola is too easy for you NOT to make at home. Plus, you don’t have to worry about any strange and highly unnecessary hydrogenated-palm-seed-oil-Red#40 ingredients that tend to be in the store-bought stuff. Granola should not have an ingredient list of 24 items, nor should it cost an arm, a leg, and your firstborn (or firstpup) every time you purchase a box.

Brown Butter Salted Caramel Granola | A baJillian Recipes

Now I know you might be wondering HOW a granola with the words “brown butter” and “salted caramel” in its title can possibly be healthy. Well for one thing, this granola only has 3 tablespoons of butter and no other fat is used. It was just enough butter to amp up the rich nuttiness in this granola, yet not too much to scare off any of you health fiends. And another thing, the salted caramel in this recipe is homemade (not store-bought with a million baJillian ingredients) and only contains a 1/2 cup of sugar–not bad for a batch of granola that makes 5 cups.

Brown Butter Salted Caramel Granola | A baJillian Recipes

Oh, and don’t fret over the salted caramel in this recipe. It’s really not that difficult or intimidating as it may sound. It’s so easy to make and only requires a few simple ingredients–water, sugar, corn syrup, salt, and cream (or milk). Along with the salted caramel in this recipe, I added a few tablespoons of pure maple syrup as well as a 1/4 cup of homemade applesauce. Not only does the applesauce add a more natural and healthful sweetness, but it’s a great binder which helps to create those ginormous chunks of granola. 

Brown Butter Salted Caramel Granola | A baJillian Recipes

Another secret to creating those colossal chunks that won’t crumble into a million pieces as you scarf down an entire bowl with your bare hands? It’s simple, really. The real magic happens after you’ve combined all of your ingredients together and are ready to throw it (not literally) in the oven. Once you’ve poured all of the granola onto the pan, use the back of a spatula or large spoon to pack it together into an even layer–mine was about a 1/2″ thick. The next crucial step? As the granola is baking (and prettifying into glorious, crisp, golden sweetness), DON’T stir it.

Just don’t.

I know there are recipes upon recipes basically telling you to babysit your granola by stirring it every 10 or 15 minutes, but ain’t nobody got time for that! Plus, it makes it impossible for the oats to hold together when they’re constantly being tossed around.

Brown Butter Salted Caramel Granola | A baJillian Recipes

The final step? Once the granola is out of the oven, allow it to cool COMPLETELY, before you even touch it. As it cools, the granola will crisp up into one giant granola bar. You can then use your hands or a spatula to break it up into as big a chunks as your heart desires…

Brown Butter Salted Caramel Granola | A baJillian Recipes

Now do you feel like going to the gym?

Brown Butter Salted Caramel Granola | A baJillian Recipes

Brown Butter Salted Caramel Granola

Crisp, toasty, monstrous granola clusters made all the more decadent with nutty brown butter and sweet salted caramel. Healthy, yet highly addictive!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 5 Cups

Ingredients
  

  • 3 cups old-fashioned rolled oats
  • 1 cup shredded coconut
  • 1 cup almonds, divided
  • 3 Tablespoons salted butter
  • 3 Tablespoons pure maple syrup
  • ¼ cup applesauce
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 cup water
  • ½ cup granulated sugar
  • 1 Tablespoon corn syrup
  • ¼ cup heavy cream

Instructions
 

  • Heat oven to 325ºF. In a large bowl, combine oats and coconut.
  • Pour 1/2 cup almonds into a food processor or blender, and pulse until finely ground. Do not let it grind for too long or you'll end up with almond butter. Add finely ground almonds to the dry ingredients.
  • Add the remaining 1/2 cup of almonds to the food processor and pulse a few times until coarsely chopped. Stir into the dry ingredients.
  • In a small saucepan, melt the butter over medium-low heat. As the butter melts, it'll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
  • Once butter has browned, immediately remove from heat. Stir in maple syrup, applesauce, vanilla, and salt; set aside.
  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 7 to 10 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Pour over dry ingredients and toss to coat.
  • Spread oat mixture onto a rimmed baking sheet. Use the back of a large spoon or spatula to press mixture into a thin, evenly compact layer. Mine was about a 1/2" in thickness.
  • Bake for 35-40 minutes, or until lightly browned, rotating baking sheet halfway through baking time. Remove from the oven and allow to cool completely. Once granola is cool, break into clusters. Store in an airtight container at room temperature for up to 1 month.
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4 comments

Danielle February 24, 2018 - 10:37 AM

Curious what type of coconut do you use in this? Sweetened or unsweetened, or the crispy coconut “chips” such as Dangbrand? I was leaning toward unnsweetened or the crispy chips, but wondered what you used. Thanks!

Reply
Jillian February 24, 2018 - 11:54 PM

Hi there Danielle! I actually used sweetened shredded coconut–I like my granola sweet 😉 I feel like it clumps together with the oats better since it’s finer than the chips. I’m sure the wider chips from the bulk aisle would still be tasty in this granola though!

Reply
Claire @ Fashion + Feathers January 5, 2016 - 4:46 PM

This looks so good! How ridiculous is it that I’m just now coming around to the idea of granola. Recently I’ve been putting it in my yogurt and I can’t figure out why it’s taken me so long to jump on this granola train. And you’re seriously making me second-guess my store-bought granola.

Reply
Jillian January 5, 2016 - 9:46 PM

Trust me, Claire, making your own granola is a life changer. I also love putting it in my yogurt as well as snacking on it like it’s trail mix–so good and so much easier than you might expect. Believe me, once you make it at home, you’ll never want to go back to the store-bought stuff!

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