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If you’ve been following my granola recipes, you know I always boast about a high-quality olive oil, but I’m shaking things up with brown butter this time! The result, in my opinion, is WOW, I was amazed by the difference it makes! If you’re not familiar with brown butter keep reading! Browning butter over medium heat gives it a nutty, caramel-like flavor that makes everything taste richer. If you’ve never made brown butter granola before, trust me, you’re in for a treat!
Browning butter is an art and I always do it in the same pan because IYKYK! The worst thing that can happen while browning butter is it burns – no bueno. This is my absolute favourite pan for browning are these ones from Hexclad. These pans cook evenly and there is absolutely no stick, it’s truly ideal for a cooking method like this.
This Brown Butter Pecan Granola is perfect as a breakfast topper on yogurt, pancakes, or oatmeal, but it also doubles as an incredible dessert—especially sprinkled over ice cream. I may or may not have eaten almost an entire tray straight from the pan, so consider yourself warned! It’s truly like anything I’ve made before, and I need to know what you think! The brown butter takes the flavour to a whole new level, and I hope you love it as much as I do. Let’s get baking!
Brown butter (or beurre noisette if we’re feeling fancy) is butter that’s been melted and cooked over medium heat until the milk solids toast, turning golden brown and releasing a rich, nutty aroma. It’s commonly used in baking, but today, it’s making its granola debut!
This recipe is so easy to make; like each of my granola recipes, the steps are really straight forward. Follow along and you’ll have the tastiest treat in your kitchen in no time!
In a small saucepan over medium heat, melt the butter, swirling occasionally. It will foam up, then subside. Watch closely—when the milk solids turn a golden brown and it smells nutty and toasty, remove from heat immediately.
Whisk the pecan or peanut butter, maple syrup, and vanilla into the brown butter until smooth.
In a large bowl, stir together the oats, pecans, seeds, coconut flakes, cinnamon, and salt. Pour the brown butter mixture over the top and stir to coat evenly.
Spread the granola mixture evenly onto two baking sheets lined with parchment paper. Bake at 320°F convection for 20 minutes, then rotate the trays and bake for another 10-15 minutes until golden brown and dry to the touch.
Let the granola cool completely before breaking it into clumps—this ensures the best texture! I love to store my granola in these beautiful mason jars as they are airtight and look beautiful in my pantry.
This homemade granola is amazing! It’s loaded with nutty, sweet and rich flavors thanks to the maple, pecans and brown butter! It’s got the perfect amounts of clumps and crunch and it doesn’t get soggy when drenched in milk. It’s perfect with truly anything you pair it with and it’s super easy to make. If you’re looking for a healthy and delicious breakfast or snack this recipe is perfect for you. It’s also naturally gluten free and refined sugar free so you can feel good about that too!
It takes about 5-7 minutes over medium heat. Watch closely—brown butter vs burnt butter is a fine line!
I used salted butter, and it made the best granola! You can use unsalted butter, but you may want to add an extra pinch of salt.
If your butter turns black and smells bitter, it’s burnt! Start over for that perfect golden brown color.
You can store extra brown butter in the fridge for up to 2 weeks or freeze it in an ice cube tray for later use. If you have any other questions about granola make sure you check out my all things granola page!
If you love the nutty, toasty magic of brown butter, check out these recipes next:
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23 Responses
Hi,
I would like to know how to avoid “beurre noisette”? How can I replace it? I need to stay far from fat, especially the animal ones…
Hi Mic, all of my other granola recipes are made with olive oil if this is a better option for you!
Hi! I use a Pampered Chef Tray to bake my granola. I noticed that for this recipe you are suggesting to use parchment paper. Should I use parchment paper even on a pampered chef’s tray?
Hey Laura, I use Pampered Chef as well and don’t use parchment. I added that in because most people don’t have the stoneware. Isn’t PC great??
Delicious! This recipe is a keeper!
Hey Remi, So glad you liked it!
Las semillas de cáñamo que utilizas son peladas o sin pelar crudas o descascaradas?
Hi Angela, these is the hemp seeds that I use – I hope this answers your questions.
I have not made this one … but have some of the others and so I am sure this one will be really good too. Thank you for sharing these!! I normally used regular oats … not GF ones . .and it works just fine. Just wanted to say thank you.
Hey Chandana, I cannot wait for you to try this recipe! All oats are gluten free by default but I choose to use certified gluten free 🙂 I am glad that you are able to use whatever you have on hand!
Hi from Spain!! Made this weekend the granola and I only can say that is the best granola I have ever eaten. It is so nutty and so creamy. Its remind me a toffe caramel. Thanks for sharing.
Hi Marisa! A big hello back to you in Spain! I am so thrilled you loved the granola. Toffee caramel vibes are exactly what I was going for—thank you so much for making it and for your sweet comment!
I have made so many of your granola recipes. They are now weekly staples in our household. They are all fabulous but this one is the new family favourite. Thank you so much for your amazing recipes.x
Hey Jackie, Love that your family is enjoying my granola recipes!! They are meant to be on rotation in the home hehe appreciate the love and thanks for taking the time to write!
Fantastic granola recipe!! I made the recipe as noted (with salted butter) and I used dried blueberries as that’s what I had on hand. This recipe is a keeper. Tasty, crunchy, perfect!!
Hey Giselle! I am so happy to hear that you enjoyed this recipe and would make it again 🙂 Thanks so much for taking the time to rate and review!
brown butter is absolutely different level – love this granola so much
Thank you for loving it!
It’s def a crowd fave!
This recipe looks delicious and I can’t wait to make it! My grandchildren will love it ! I’m going to add peanut butter, but I’m wondering what “pecan butter” is?
Hi Paula, pecan butter is exactly as it sounds! A nut butter made from pecans, you can find the recipe here
Hello Dear,
I’ve been following your recipes from home in Paris, France.
I was wondering how you manage to turn pans 180 degrees? I’m having a little trouble with the process and I’m afraid of breaking everything while it’s baking in my oven.
I put the granola on pans with sheet paper, but how do I rotate it afterwards without breaking it all ?
I hope my question is clear and that I’ve translated it into English correctly….
Thank you
Good day to you!!! Use your oven mitts to turn the pans so that the granola bakes evenly. There can be hot spots or cooler spots in your oven. I hope that clarifies things for you!