Although I’m usually a sausage and eggs for breakfast kind of girl, I’ve been on a granola kick recently. It feels like a healthier way to start my day, and it’s a downright heavenly canvas for so many different flavor combinations. Granola can be earthy, with plenty of seeds and grains, or it can be decadent, studded with chocolate chunks and cherries. It can be All-American with almonds and coconut, or exotic, with spices like ginger or cardamom.
I was in an ice cream state of mind when I found myself wanting to bake a batch of granola -- for me, that means butter pecan. This granola is packed with the same flavors as my favorite ice cream, minus the guilt.
—Feed Me Dearly
Test Kitchen Notes
Rich and indulgent, Feed Me Dearly’s granola is a fantastic balance of crisp, crunchy oats and smooth, buttery pecans. The maple syrup and brown sugar impart hints of dark caramel, while the butter and salt cut through the decadent sweetness. Bake until the oats turn a dark, golden brown to allow the sugars to fully caramelize and the oats to develop a rich flavor, similar to that of buttered toast. Pair the granola with a bowl of thick, plain yogurt and it's almost like eating butter pecan ice cream for breakfast. —Taylor Schwartz
old-fashioned rolled oats
light brown sugar, not packed
unsalted butter (1 stick)
salt, to taste
In This Recipe
Preheat the oven to 250° F. Mix the dry ingredients together in a large bowl. In a smaller bowl, mix together the wet ingredients, then stir them into the dry ingredients.
Spread the mixture on a large sheet pan covered with parchment paper. Bake the granola, stirring occasionally, for 45 minutes to an hour, depending on how dark you want it. Cool completely and store in an airtight container