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Author Notes: This granola straddles the line between sweet and savory and is yet another example of the glory of brown butter. It's a liberal riff on Nekisia Davis' Maple and Olive Oil Granola, which I've made too many times to count. The sumac lends a subtle fruity sourness, and the honey and pomegranate molasses a sweet-tart finish. It’s downright addictive. Packaged in small jars, it’d make a great holiday gift. —EmilyC
Food52 Review: WHO: EmilyC is a Virginia-based environmental scientist whose recipes have "flavor" writ large.
WHAT: A toasty, buttery take on an old favorite granola recipe—updated with zingy sumac and pomegranate molasses.
HOW: Melt together the butter, honey, and pomegranate molasses; then toss it with the oats, spices, and other dry ingredients. Bake until golden and crisp (and just try to stop eating it).
WHY WE LOVE IT: EmilyC gives a classic granola recipe a subtle Middle Eastern twist with the additions of pomegranate molasses and sumac. The brown butter adds a richness and complexity that granola made with olive oil misses. Adding some dried fruit, as suggested, rounds out this crunchy chewy treat. (And, like EmilyC notes, it really does make the perfect holiday gift.) —The Editors
Makes 7 cups
- 3 cups old-fashioned rolled oats
- 1 cup raw, shelled pistachios pieces (or unsalted, roasted pistachios)
- 1 cup raw walnuts, roughly chopped
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup unsweetened coconut chips or flakes
- 3/4 teaspoon sea salt, or to taste
- 1 teaspoon sumac, or to taste
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup honey (I used wildflower)
- 2 tablespoons pomegranate molasses
- About 3/4 cup dried fruit (such as currants, tart cherries, or chopped dates), optional
- Heat oven to 300° F.
- In a large bowl, mix together the oats, pistachios, walnuts, pumpkin seeds, coconut, sea salt, and sumac.
- In a small skillet over medium heat, melt the butter and cook until it turns brown and smells nutty, about 4 to 6 minutes. Be sure to stir frequently, scraping up any bits from the bottom so they don't burn. Take the pan off the heat and immediately add honey and pomegranate molasses, stirring until they dissolve. Pour over the granola mixture, mixing until evenly incorporated. (This is a good time to taste for sweetness, salt, and spice and adjust to your personal preferences.)
- Spread the granola mixture into a single, even layer on a parchment-lined, rimmed baking sheet, and transfer to oven. Bake for 40 minutes, stirring every 15 minutes, or until the granola is toasted and golden brown.
- Remove granola from oven. Let cool, then break into clumps or small pieces with your hands. Mix in dried fruit, if using. Store in an airtight container for several weeks.
- Your Best Recipe with Brown Butter Contest Finalist!