This granola breakfast bowl has revolutionized my life.
That’s a slight exaggeration. But, honestly, eating breakfast for me is just generally not a priority item.
I don’t love breakfast, first of all, and out of all the recent studies I’ve read, they are saying now that it’s not “breakfast” that is the most important meal of the day. It is the meal at which you are breaking your fast (whether it be at 7 am or noon).
So, I tend to “break my fast” at noon. There seems to be too much to do in the morning and I get highly side-tracked. I rarely notice if I am hungry or not. Except when… drum roll, please…
My semi-healthy granola is cooking for breakfast!
What does semi-healthy mean, you ask?!
Well, I feel like I can’t quite classify it as “healthy”, given this breakfast granola bowl still contains butter, sugar, and honey. But it is in limited quantities, and honestly… I can’t describe it without breaking it down fully:
+ The nuttiness of the browned butter makes this granola over the top good. Like BEYOND better than any other granola you’ve ever had.
+ The honey and the sugar combo helps crisp up this granola in the oven. The perfect crunch you get from it… Ah, it’s heaven! You’ll be snacking on this all day long.
+ If you typically add honey or any sweeteners to your plain Greek yogurt. Don’t. No need with this granola. It adds a perfect hint of sweetness to your yogurt.
So, a little sweet, a little crunchy, insanely flavorful.
This breakfast granola is one to obsess over. When you make your perfect little breakfast granola bowl, sit, and enjoy. The only thing you’re missing is that morning coffee. And in my house… maybe a little silence ;)!
Granola Breakfast Bowl
makes 8 decent sized bowls of granola
+ 1/2 cup butter
+ 1 cup pecans
+ 1/2 cup coconut flakes (I prefer unsweetened)
+ 1/2 raw pumpkin seeds
+ 2 cups old-fashioned oats (GF oats, if needed)
+ 1/4 cup brown sugar
+ 1/4 cup honey
+ 2 Tbsp vanilla extract
+ 1 tsp finely grated orange zest
+ 1 tsp cinnamon
+ 1 tsp sea salt
+ 1/2 cup dried cranberries (or rains, or other dried fruit of your choice) *optional
+ toppings of choice (yogurt, berries, etc. *I originally suggested oat milk as an alternative, but McGregor said it was not nearly as good as with yogurt)
1. Preheat oven to 275°F and line two baking sheets with parchment paper. Set aside.
2. In a small pan, brown your butter by melting it over low-medium heat. The butter will begin to foam, and then that foaming will slow down. The colour of your butter will transition from a yellow to a golden-tan, to a beautiful, perfectly toasty brown. Once you hit that toasty brown colour and have a delicate nutty aroma, remove from heat and cool slightly.
3. In a small bowl, whisk together your cooled browned butter, brown sugar, honey, and vanilla. Set aside.
4. In a food processor, pulse your pecans until they have more of a powdery consistency. A few larger pieces here and there are okay.
5. In a large bowl, combine your pulsed pecans, coconut flakes, pumpkin seeds, oats, orange zest, cinnamon, and salt.
6. Add your brown butter mixture to the large bowl and mix well.
7. Evenly distribute your granola on your two baking sheets. Make the layers as thin as possible.
8. Bake 40 mins – 1 hr*. Until your granola itself is a beautiful golden brown.
9. Cool and add dried cranberries if using.
10. Crumble the desired amount into your bowl. Top with your desired granola breakfast bowl toppings (mine is plain greek yogurt, strawberries, and blackberries).
11. Crumble leftovers into an airtight container*.
** Sorry about the long range on the amount of time in the oven, at my old home it was 40 minutes, at my new home it was closer to an hour. I’m not sure why. You’ll want to see a colour change in the granola before you take it out of the oven. That’s how you’ll know it’s done.
**Lasts up to two weeks on the counter in an airtight container.