brown butter pistachio, quinoa, and flaxseed granola

Friday is finally here, folks!

I never realized how easy it is to make granola.

I was inspired to make some after stumbling upon this lovely blog: alwayswithbutter. A fellow Californian, this gal has tons of sweet and savory recipes and gorgeous photography to boot.

Granola is not something I eat a whole lot; it's usually too expensive for such a small amount. Then I read up on some recipes and saw that it doesn't take too many ingredients to make, and I have all of them already. So, I threw together this batch and it tastes wonderful. Plus the whole house smelled like caramel thanks to the brown butter.

This recipe is just a tad sweet with hints of caramel, and pairs well with yogurt, milk, or can simply be snacked on.

It's been quite dreary in San Francisco the past few days. Raining every so often and pretty cold. Although the rain (hopefully) will reduce the longevity of this terrible drought happening in California right now.

My Dad called to ask me if I had some water bottles stored in the house for safekeeping. He even said I know you hate using plastic but... it's for your own good.

brown butter pistachio, quinoa, and flaxseed granola

makes about 2 cups

Ingredients:

1 cup rolled oats

1/2 cup shelled pistachios

1/4 cup quinoa puffs (simple instruction at the bottom)*

1 tbsp flaxseeds

1/3 cup all-purpose flour

1 tbsp salt

2 tbsp brown sugar

1/2 cup unsalted butter

1/3 cup agave nectar (or honey)

Directions:

Preheat oven to 300 degrees.

Combine oats, pistachios, quinoa, flaxseeds, flour, salt, and brown sugar in a large bowl. Stir until well mixed.

In a small saucepan, heat the butter and agave. Stir until melted. Bring to a bubbling boil. Constantly stir the mixture until the bubbles turn golden brown and let off a nutty aroma. Turn off and remove from heat allowing to cool.

Once the bubbles have dissipated, pour the brown butter + agave mixture onto dry ingredients. Toss until completely covered.

Spread onto parchment lined baking tray or pan. Bake for 30 minutes, stirring every 10 minutes until granola has turned a deep golden color. Stir again. Turn the oven off, perch halfway open, and let the granola sit in the oven until cool + crisp. Check every 10 minutes or so.

*To puff quinoa, turn stove onto medium heat. Then simply place 1/4 cup in a  heated large dutch oven or tall covered pot. Stir with wooden spatula or shake the pot every minute or so to avoid sticking, listening for popped quinoa "kernels." After 3-4 minutes remove from heat and allow to cool.

For the perfect yogurt bowl, top a large dollop of greek yogurt with some pomegranate seeds and a handful of brown butter pistachio granola. Enjoy!