Browned Butter Chocolate Chip Cookie Granola
Do we need another granola recipe? The answer is yes, yes we do. Especially when the first ingredient in the title is browned butter. Have you ever made browned butter before? If not- don’t be intimidated, it’s incredibly easy. The hardest part is just finding enough patience to keep your eye on it so it doesn’t burn. Adding browned butter to any recipe adds such a depth of flavor I never knew was possible. The aroma is nutty and sweet and so, so addicting. You’ll want to add it to any of your recipes from here on out! Including savory ones like this delicious browned sage butter chicken picatta with mushroom pasta from Half Baked Harvest.
I recently asked on social media if you’re more of a fan of crumbly or chunky granola… the response was.. chunky (with still a good amount voting crumbly) So which one do you prefer? Luckily, this recipe can go either way with just one small technique.
I’ve found that when baking granola over the years the key to having chunks is to NOT stir it while baking or as soon as it comes out of the oven. If your heart is set on having big chunks, bake your granola for the full amount of time and let it cool completely before breaking it up. It will crisp up and become the exact texture you’re looking for. Now, if you do like a crumbly granola, feel free to take it out half way through cooking and give it a nice stir. Then stir again once you take it out of the oven. It won’t have as many clusters but will still have an awesome crispy crunch.
I was so surprised when I tested this recipe at how much it actually tastes like a chocolate chip cookie (and so low in sugar?!) The entire batch is only sweetened with three tablespoons of maple syrup. This is where the browned butter comes in to play- adding richness and sweetness without making it too sugary! I also used Lily’s dark chocolate chips
And of course for a little extra crunch… raw cashews. Cashews have the perfect mild, slightly sweet tastes that again, go perfectly with the whole chocolate chip cookie vibe. I’m not kidding when I say I could eat this for every meal any time of the day. (whoa)
I think I’ve also come to the realization that I can’t really go a full week without some type of chocolate chip cookie action…. so what better way to get my fix with one that’s healthier for you and you can have for breakfast? Living life is awesome. Especially when you can enjoy the foods you eat, am I right?
Scroll on to see the full recipe for this addicting granola! I hope you enjoy.
Browned Butter Chocolate Chip Cookie Granola
Ingredients
- 2 tbsp butter grass-fed or dairy free, if preferred
- 3 tbsp maple syrup
- 1/4 tsp almond extract
- 1 1/2 cups oats gluten free, if preferred
- 1 cup raw cashews halved
- 2 tbsp hemp seeds
- 1/4 tsp salt
- 1/3 cup chocolate chips dairy free, if preferred
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Heat a small saucepan over medium heat and add the butter.
- Cook, stirring frequently until the butter is browned and has a nutty aroma (about 5 minutes) it will start to foam up.
- Transfer the butter to a medium bowl immediately to cool slightly and stop the butter from burning.
- In a large bowl combine the oats, cashews, hemp seeds, and salt. Stir to combine.
- Add the almond extract and maple syrup in to the bowl with the browned butter.
- Pour the wet mixture in to the dry and stir until everything is incorporated.
- Pour in an even layer on to the prepared baking sheet. Keeping the mixture in tact and touching (do not spread it all the way across the pan)
- Bake for 20-25 minutes until golden brown. DO NOT mix while baking (if you want chunky granola).
- Let cool completely without tossing the mixture, it will start to crisp up as it cools.
- Once completely cooled off, stir in the chocolate chips. Store in a glass container.
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