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Breakfast recipe · from the recipe book

Brown Butter Maple Pecan Cluster Granola

Big, crisp clusters of toasty oats and pecans glazed in nutty brown butter and maple, with chewy raisins tucked in after baking.

Brown Butter Maple Pecan Cluster Granola

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ⅔ cup chopped70 gPecansroughly chopped
  • 2 tbsp15 gGround flaxseed
  • 1½ tbsp15 gSesame seeds
  • 2 tbsp30 gUnsalted butter
  • 3½ tbsp70 gMaple syrup
  • 1 tbsp packed15 gBrown sugarpacked
  • 1½ tbsp20 gWater
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp2 gSalt
  • ⅓ cup60 gRaisins

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, stir the ground flaxseed into the water and let it sit 5 minutes to thicken into a gel; this binds the clusters.
  3. Meanwhile, melt the butter in a small saucepan over medium heat and cook, swirling, 3 to 4 minutes until it smells nutty and the bits turn golden brown. Take it off the heat.
  4. Whisk the maple syrup, brown sugar, vanilla, cinnamon and salt into the brown butter until the sugar dissolves, then whisk in the flaxseed gel.
  5. In a large bowl, toss the oats, pecans and sesame seeds. Pour the maple mixture over and stir until every oat is coated.
  6. Spread the granola on the baking sheet and press it firmly into an even, compact layer with a spatula.
  7. Bake 30 to 35 minutes, rotating the pan halfway but without stirring, until deep golden and fragrant.
  8. Cool on the pan, untouched, for at least 30 minutes so it crisps into a slab.
  9. Break the slab into clusters of whatever size you like, then toss in the raisins. Store airtight at room temperature.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts, Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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