Oh, breakfast. I can't take you right now.
I'm a girl of repetition and routine. Once I like something, I tend to utilize it and obsess over it for months until I've launched it into the ground. It's with songs mostly, but it's also a similar tune with breakfast.
Exhibit A: When I wake up, the first thing I do is make a pot of coffee. The next, more recent obsession? Avocado and toast. It just works, so why change it? Though, I have to admit, three months of the same thing is a long time and it's time for something new. Cue: Granola.
It may be as old as the ages, but its adaptability is simply timeless and so is its taste. With just a few simple ingredients, I swear everything in the world seems just right. The flavor of browned butter with maple syrup and OJ is outta this world. Granola, milk, a spoon? It's all good.
My oven smells so good right now. I spoil you guys rotten.
Browned Butter Maple Granola with Almonds & Pumpkin Seeds
(yields 5 1/2 cups)
3 cups rolled oats
1/2 cup sliced almonds
1/2 cup pumpkin seeds, roasted
1/4 cup ground flaxseed
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
6 tablespoons butter
1/4 cup, plus 1 tablespoon brown sugar, packed
1/4 cup maple syrup
1/4 cup orange juice
Preheat oven to 325 degrees F and lightly coat a baking sheet with cooking spray. Set aside. In a large bowl, combine rolled oats, seeds, raisins, spices and salt together.
In a small saucepan, melt butter over low heat. Add in brown sugar and stir. Pour in maple syrup and orange juice. Bring to scolding (slight boil) and stir until sugar dissolves. Pour mixture over oats until all are covered. Spread granola onto evenly baking sheet and bake for 20 to 25 minutes, rotating the sheet halfway during baking.
ake for 20 to 25 minutes, stirring granola occasionally to cook all sides. minutes. Let cool a bit, then break into clusters and store in an airtight container.
Once done, remove from oven and let cool for a few minutes. Store in an airtight container. Enjoy!