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Brown Butter Granola with Pecans

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 4 - 6
Author: Pam


  • 8 tbsp unsalted butter
  • 4 tbsp brown sugar
  • 4 tbsp honey
  • 2 tsp vanilla extract
  • 2 cups old-fashioned oats
  • ½ cup candied pecans (or plain is fine too), slightly crushed
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup coconut shavings
  • 1 tsp fresh orange zest
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ cup dried cranberries


  • Preheat the oven to 275 degrees. Line a baking sheet with parchment paper.
  • Heat the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately.
    Side Note: Watch the butter carefully while cooking because it can burn quickly & easily. 
  • Transfer the brown butter to a bowl then whisk in the brown sugar, honey and vanilla until well combined. Set aside.
  • In another large bowl, combine the oats, pecans, pumpkin seeds, coconut, orange zest, cinnamon and salt and mix well. 
  • Drizzle the brown butter mixture over the oat mixture and mix with a rubber spatula until evenly coated. Spread out the granola on the prepared baking sheet.
  • Bake for 40-45 minutes, stirring halfway through cooking, or until golden brown. The mixture will still look a bit wet but will harden as it cools. 
  • Remove from the oven and allow to cool completely on the baking sheet before breaking up into clusters. Add the dried cranberries and toss to mix evenly. Store in an airtight container. Enjoy.