Many of my days are spent searching for ways to incorporate more butter into my diet. So here we are. A crunchy, cocoa-forward brown butter granola complete with walnuts, hazelnuts, cocoa nibs and coconut flakes. Granola is a great place to play around with substitutes, so if there’s something you can’t find or you’re not into, just swap it out or skip it.
Makes about 7 cups granola.
1 hour, start to finish.
— 3 cups old-fashioned rolled oats
— 1.5 cups raw hazelnuts, roughly chopped
— 1 cup raw walnuts, roughly chopped
— .5 cup raw cacao nibs
— 1 cup unsweetened coconut chips or flakes
— 1 tsp salt
— 2 tbsp dark brown sugar
— 1 tbsp unsweetened cacao powder
— 1 stick butter
— .33 cup honey
1. Preheat oven to 300°F. Line 2 rimmed baking sheets with parchment paper. In a large bowl, mix together oats, hazelnuts, walnuts, cacao nibs, coconut flakes, salt, dark brown sugar and cacao powder.
2. In a small pot over medium heat, melt the butter and cook, swirling frequently, until browned, 5-7 minutes. Remove pot from heat and immediately add the honey, stirring until dissolved and scraping up the flavorful browned bits from the bottom of the pot.
3. Pour the browned honey butter over granola, mixing until fully incorporated. Spread the granola into an even layer on prepared baking sheets, spacing apart as much as possible.
4. Bake for ~ 40 minutes, stirring every 15 minutes, until it’s toasted and golden brown. Let it cool, then break it into chunks and store in an airtight container for up to 4 weeks.