browned butter granola

Processed with VSCOcam with f2 presetHappy New Year! I hope your 2014 is going along quite well, as mine is.

On the first day of the year, I celebrated my 20th birthday. Today, I am currently experiencing my first ever “snow day”… the college is closed because of weather. When I woke up this morning, the temperature was -7 degrees and felt like -23 degrees. Those are numbers I have a hard time wrapping my mind around, especially when they relate to the weather.

Processed with VSCOcam with f2 presetThis year has already brought yet another “first”, too. This is the first post I’ve shot with my DSLR. Yep, the iPhone sat this one out, except for that ingredient photo. A few months ago my mom and I purchased my photographer-friend’s old camera body, and for my birthday, my parents gave me the lens I wanted! I’m so excited to learn about and get better with it this year.

Processed with VSCOcam with f2 presetI had a blast taking these photos, and I also had a blast eating a second breakfast when the shoot was over :) Granola is a dangerous thing to have around this house. I will literally snack on it all day. It’s just so crunchy and irresistible! This one with browned butter is no exception.

Processed with VSCOcam with f2 presetLast year I got totally hooked on millet and for a while I put it in everything possible. It’s very easy to use it in place of similar grains like rice and quinoa. In addition to being gluten free, it’s one of the cheapest grains you can buy, one of the only alkalizing grains (meaning it isn’t acid-forming in your body), and it’s high in protein and lots of other desirable things.

Processed with VSCOcam with f2 presetAnd apparently, as I found out this weekend, it’s good in granola too!

Recipe adapted from How Sweet It Is

2 ½ cups old-fashioned rolled oats
1 cup cooked millet
1 cup toasted sliced almonds
½ cup flaxseed meal
½ teaspoon salt
¼ teaspoon cinnamon
4 tablespoons butter
½ cup honey
2 teaspoons vanilla extract
1 cup dark chocolate chips (optional)

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Melt the butter in a small pot over medium heat. Continue to cook after it melts, until browned bits appear on the bottom of the pot. The butter might crackle and pop as the water cooks off… just keep stirring it gently with a rubber spatula. When it starts foaming, watch it closely until it’s a deep auburn color. It will burn quickly, so immediately remove the pot from the heat and whisk in the honey and vanilla. Set aside.

In a large mixing bowl, toss together the oats, cooked millet, almonds, flaxseed meal, salt, and cinnamon. Pour the browned butter mixture over the dry ingredients and stir with a wooden spoon to combine. Using your clean hands, toss and massage the mixture until everything is evenly combined and coated.

Spread the granola on the prepared baking sheet in a single layer and toast in the oven for 10 minutes. Stir and flip the granola, then toast for 10 more minutes. Repeat once more, but during the last 10 minutes of toasting, stir the granola every 3 minutes.

When the granola is golden, remove from the oven and allow it to cool for one hour.

Note: If you are adding chocolate, do so 10 minutes into the cooling time.

Makes about 4 cups.


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