Brown Butter Cardamom Granola
Brown butter-cardamom granola <br><br> RECIPE:<BR>Ingredients<BR> 1/2 cup (1 stick) unsalted butter <BR><BR>1/4 cup coconut sugar <BR><BR>1/4 cup pure maple syrup <BR><BR>2 teaspoons vanilla extract <BR><BR>1/2 cup pecans <BR><BR>1/4 cup raw pumpkin seeds (pepitas) <BR><BR>1/4 cup flax seeds <BR><BR>2 cups old-fashioned oats <BR><BR>1/2 cup golden raisins <BR><BR>1/2 cup coconut flakes <BR><BR>1 teaspoon cardamom <BR><BR>1/2 teaspoon cinnamon <BR><BR>1/2 teaspoon kosher salt <BR><BR>Method <BR>Preheat oven to 275 degrees. Melt butter in a saucepan over medium heat and cook until butter foams and browns, stirring often to be careful to not let it burn (4-7 minutes). Transfer butter to a mixing bowl and whisk in coconut sugar, maple syrup and vanilla. Set aside. <BR><BR>Break pecans into small pieces. Combine pecans, oats pepitas, coconut flakes, cardamom, cinnamon, and salt in a large bowl and stir well. Drizzle with reserved butter mixture and toss well until dry ingredients are evenly coated. <BR><BR>Spread granola not parchment lined rimmed baking sheet and bake, tossing occasionally, until golden brown (40-50 minutes). Granola will look wet when it comes out of the oven but it will dry as it cools. Let granola cool on baking sheet and then break into clusters. <BR><BR>Store in an airtight container at room temperature for up to two weeks.