Oatmeal Granola with Brown Butter

Ingredients:

Brown butter

• 110 g (8 tbsp) butter

Toasted oatmeal

• 6 cups rolled oats (not quick-cooking)
• 1/4 cup vegetable oil
• 4 tbsp melted butter
• 1 teaspoon coarse salt

Granola

• 1 cup brown sugar
• 0.5 cups honey
• 1/4 cup cane molasses
• 1 tbsp vanilla extract
• 1 cup rice cereal (ready-to-eat breakfast cereal)
• 1 cup wheat germ flakes
• 0.5 cups dried cranberries
• 0.5 cups chopped walnuts
• 0.5 cup peeled pumpkin seeds
• 1/4 cup chopped almonds
• 1/4 cup flax seeds
• Coconut oil to grease the foil

Preparation:

1. Brown butterPlace the butter in a medium skillet and melt over medium heat. Heat, swirling the pan to swirl the butter around, until melted and foaming, 3 to 4 minutes.
   
   When the butter turns a deep golden color, remove the pan from the heat (it will continue to darken in the pan for another 30 seconds!). Pour the butter and any brown sediment into a bowl and let cool completely, about 30 minutes.
2. Toasted oatmeal: Preheat oven to 175°C.
   
   In a bowl, combine the rolled oats with the vegetable oil, melted butter, and salt. Spread on the prepared baking sheets and bake, shaking the sheets twice and checking to prevent burning, until golden brown, about 12 minutes. Set aside and let cool slightly. Reduce the oven temperature to 325°F (160°C).
3. GranolaIn a medium saucepan, combine the brown sugar, honey, and molasses. Stir until smooth, then heat over medium heat, stirring constantly, until it begins to simmer.
   
   Add vanilla extract. Add brown butter and mix.
4. In a large bowl, combine toasted oats, rice cereal, wheat germ, cranberries, walnuts, pumpkin seeds, almonds, and flax seeds. Fold into the sugar mixture. Stir to coat. The granola will be sticky!
5. Line a baking sheet with foil greased with coconut oil. Spread the oat mixture on the sheet, spread it out, and bake until golden brown, about 30 minutes. Let cool, then use a fork to form clusters. Store in a jar until ready to use.