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Snack recipe · from the recipe book

Brown Butter Walnut Coconut Granola

Loose, crisp oven-toasted oats with nutty brown butter, toasted walnuts and golden coconut, sweetened with brown sugar and a hint of cinnamon and nutmeg.

Brown Butter Walnut Coconut Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup chopped50 gWalnutsroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 2 tbsp25 gUnsalted butter
  • 2½ tbsp packed35 gBrown sugarpacked
  • 1½ tbsp20 gWater
  • ½ tsp1 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt

Steps

  1. Heat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, walnuts, cinnamon, nutmeg and salt. Keep the coconut aside; it goes in later so it toasts without burning.
  3. 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. Stir the brown sugar, water and vanilla into the brown butter until the sugar dissolves to make a syrup.
  5. Pour the brown butter syrup over the oat mixture and stir until every flake is lightly coated.
  6. Spread the mixture thinly on the baking sheet and bake 15 minutes.
  7. Stir the granola well to keep it loose, scatter the coconut over it, and bake 10 to 12 minutes more, stirring once, until the oats and coconut are golden.
  8. Cool on the sheet for 20 minutes, breaking up any clumps with your fingers so it stays loose, then store airtight.

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

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

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

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