Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola
Oh you guys.
Look what I did.
I made a snacky, breakfasty, healthy item without one ounce of chocolate.
It’s a gosh darn miracle.
But I just kind of felt like with the giant triple layer buckeye cake that happened on Friday maybe it was time for something a little lighter. Something sweet, but still considered a health food.
Something like granola.
Granola with brown butter.
Oh yes, more brown butter. I seriously cannot get enough. For some reason it screams fall to me and geez, if I am being honest here I have been trying to find reasons to brow butter at least once a day just to have the smell in my kitchen. I love the smell of brown butter!
Crazy.
Let’s move on to the the pumpkin seeds.
Oh fudge, I love those too!
But these pumpkin seeds are a little different. They are actually pepitas, shelled pumpkin seeds. They are the perfect thing to throw into granola.
I love good old-fashioned pumpkin seeds all roasted up with some salt and pepper, but for this granola I wanted the pepitas. I love their texture and just like regular pumpkin seeds, they are KILLER all roasted up.
Oh and there is no work involved with these pumpkin seeds. Just cut the bag open and pour.
Easy.
Next comes the espresso.
I love espresso flavored treats and with the warm cinnamon and sweet maple it pairs so well.
Here is the thing about granola.
I like it, but I prefer it to be super crunch and super chunky. I love being able to grab big chunks.
Enter the big clusters.
They are the best. You are gonna love them.
Plain, in yogurt, with cold milk (my favorite) or just by the handful.
It is kind of the perfect snack to break into fall.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brown Butter Pumpkin Seed and Espresso Glazed Big Cluster Granola
By halfbakedharvest
Course: Snack
Cuisine: American
Keyword: espresso, granola
A snacky, breakfasty, healthy item without one ounce of chocolate.
Ingredients
- 3 cups oats
- 1 cup shredded coconut
- 1/2 cup raw pecans
- 1/2 cup pistachios
- 1 cup raw pumpkin seeds pepitas
- 1/4 cup toasted wheat germ
- 1 1/4 cup dried cranberries
- 3 tablespoons butter
- 3/4 cup pure maple syrup
- 1 tablespoon coconut oil or 1 more tablespoon butter
- 3 teaspoon instant espresso powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons honey
Instructions
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Preheat oven to 325 degrees F.
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In a large bowl combine the oats, shredded coconut, pecans, pistachios, pumpkin seeds, wheat germ and cranberries. Toss well.
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In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup and coconut oil. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon, nutmeg and salt. Stir in the vanilla.
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Pour the warm mixture over the dry oat mixture and stir to fully combine. I normally stir for a good 3 to 5 minutes.
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Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. The last time you stir the granola drizzle it with the remaining 2 tablespoons honey. Remove from the oven and let cool five minutes. After 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.
So many clusters!
You’re right, this is the perfect snack to break into Fall. Love the combination. Great job!
Thanks Norma!
So pretty! And you are the queen of pour shots – syrup, drizzles, milk. Nice job! I wish I had extra hands! And all that browned butter – I want to take a bath in it!
What about the timer or remote control? Not ideal but works.
Thanks Averie!! I am having a lot of fun with action shots lately!
I love my granola super crunchy too! This sounds wonderful!
Thanks Pam!
This is the perfect treat in the afternoon with a good back. I don’t think I could stop on those clusters though…perfection.
Thank you so much, Aimee!
Did someone say brown butter? That looks like the best granola ever!
Thank you so much, Dara! It is so good! Kind of hard to stop munching!
Clusters and chunks are the BEST part! This looks absolutely wonderful, definitely need to make this this weekend. Love the addition of espresso powder too, never would have thought of that 🙂 An extra dose of caffeine in the morning never did anyone harm!
The espresso is so good! I LOVE it, especially since I am not a coffee drinker.
Thanks Laura!
Yummy! I love granola so this is just a wonderful way to enjoy one of my faves. I love your flavor combo!
Thanks Cathy!
Tremendous granola, girl! Love this flavor combination with lots of crunch and big chunks! And, you’re right…perfect for fall! Thanks for sharing, Tieghan!
Thanks so much, Stacey!
Love, love, love granola! The pumpkin seeds make it totally Fall time eatery (but of course I’d eat it any time of the year). Delish. 🙂
Thanks so much, Tina!
Good Morning Yummy Granola!!! This looks amazing!!!
Thanks so much, Robyn!
Yes! Yes! YES!!! Gimme a big ole spoon and some milk!
Ha! Thanks Steph!
Oh I could eat these just straight up plain. Love the flavor combo.
Thanks so much, Meagan! It is perfect for munching!
Oh my! This granola looks GREAT – but I don’t beleive theres no chocolate in it 😉
Haha! I know, right? Feel free to add some! YUM!
yes would love to have that for breakfast.
Thanks!
Oh, Tieghan, you and your recipe names. Super intriguing. Beautiful shots.
Thank you!
Yes to brown butter! And yes to granola with big clusters, wish I had a bowl for breakfast!
Thanks Laura!
That looks absolutely incredible, fantastic recipe!
Happy Blogging!
Happy Valley Chow
Thank you!
This looks like a wonderful granola!!
Thanks Nancy!
That one pic with the dribbling milk is so gorgeous! Love all the flavors here, & the huge clusters! 😀
Thank you so much, Allie!
This looks beautiful. I’m always in awe of your photographs. SO TALENTED. My friend just had a baby and I think a big batch of granola would be a great gift to bring the new mom. Thank you for sharing!
Awe, thank you so much! Congrats to your friend! I hope you both love this!
This is amazing! I want to eat it all day loooooooong.
Thanks Ashley!
Looks delicious — must make a great breakfast!
Thank you!
oh man. soooo many delicious things going on here! can’t wait to make some!
p.s. we totes made your butter chicken and naan a few days ago….and it was to die for (and ridiculously easy 🙂 score!). so thanks again!!
Thanks Kelsey!!
So happy you love the butter chicken and the naan!! Isn’t the naan just the best?!? So good!
I just (!!) made pumpkin granola yesterday Tieghan. And my gosh – yours sounds so much better!!! These pictures are beautiful. It’s hard to make granola so gorgeous. 😉
Sally, I bet your granola is killer. Everything that comes out of your oven is amazing!! I hope you share it!!
Thanks!
Aw, I could really use that for a snack (and an espresso injection) right this very minute! There’s nothing browned butter can’t fix – I do believe that if world leaders would just gather together and share some goodies made of browned butter, the world’s peace problems would be well on their way to being solved. 🙂
Haha! I do believe you are so right!!
Thanks Karen!
I think if you use ground flax or ground sunflower seeds to replace the wheat germ, as well as GF oats, this can be gluten-free. I LOVE CLUSTERS!
Yup, I think you are right!! Sounds perfect!
This snack is like a source of nutritious ingredients! I think that it is perfect for breakfast and it is a great thing to give to your kids for a lunch time. I have an allergy s what can substitute honey?
HI maria! Thanks so much! You can sub the honey with an extra drizzle of maple syrup. Hope that works and I hoe you love this. Thanks Again!
Brown butter screams Fall to me too! As does this pumpkin granola!! It looks divine!!
Thanks Jocelyn!
What do you think subbing agave syrup for the maple syrup? (Can’t stand maple.)
I think that should work fine. I would personally use honey, but if you prefer agave that is fine. Hope you love this and thanks so much!
I can’t wait to make this. Thinking about making it today. However, I am not sure if my kids will like the espresso. Think it will make a big difference if omitted?
TIA,
Roxanne
http://www.theroxxbox.com
Hey, Roxanne!
Sorry if this is too late, but you can totally leave the espresso out. No big deal, but honestly I doubt they will mind. My siblings loved it!
These pictures are so nice and I decide to try this recipe. I love this recipe. So gorgeous!
Thank you! So happy you love this! 🙂
Thank you for this recipe, it was amazing! Best granola I’ve made yet and the first time I managed to make clusters! Delicious <3
Excellent granola. Super crunchy with a wonderful brown butter flavour. Espresso powder is such a nice touch and enhances all the ingredients. Definitely saving this recipe and sharing with friends.
Hey Tanya,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan