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Breakfast recipe · from the recipe book

Pecan Vanilla Brown Butter Cinnamon Raisin Granola

Loose, crisp oat granola toasted with nutty brown butter, vanilla and toasted pecans, with plump cinnamon-kissed raisins.

Pecan Vanilla Brown Butter Cinnamon Raisin Granola

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ⅓ cup chopped45 gPecansroughly chopped
  • 2 tbsp30 gUnsalted butter
  • 2 tbsp packed30 gBrown sugarpacked
  • 1½ tbsp30 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 2 tsp5 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • ⅓ cup60 gRaisins

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
  2. Chop the pecans and set them aside.
  3. Melt the butter in a small pan over medium heat, swirling, until it smells nutty and the bits turn golden brown, 3 to 4 minutes; take it off the heat.
  4. Stir the brown sugar, maple syrup, vanilla, cinnamon, nutmeg and salt into the brown butter until the sugar mostly dissolves.
  5. In a large bowl, toss the oats and pecans, pour over the brown butter mixture and stir until every oat is coated.
  6. Spread the oat mixture thinly on the baking sheet and bake 25 to 30 minutes, stirring every 10 minutes so it stays loose, until deep golden and fragrant.
  7. Stir the raisins into the hot granola right on the sheet so they soften slightly.
  8. Cool completely on the sheet, about 15 minutes, to crisp, then break up any lumps and 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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