THIS GRANOLA IS MY ANSWER TO A SECRET DESIRE to eat oatmeal cookies for breakfast. Because there are so few ingredients, the flavor of the butter really shines through so make sure yours is fresh. In addition to all the usual uses for this granola, I like to sprinkle it on top of warm applesauce to mimic the flavor of a freshly baked fruit crisp.
¼ cup/55 g unsalted butter, melted and cooled
3 cups/255 g old-fashioned rolled oats
1 cup/115 g chopped pecans
¼ teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ cup/120 ml real maple syrup
½ cup/75 g dried unsweetened blueberries
Preheat oven to 325°F/165°C/gas 3.
Heat the butter just until it melts and set aside.
In large bowl, combine the oats, pecans, salt, and nutmeg. Add the melted butter and maple syrup and stir to combine. Spread the granola mixture out on a rimmed baking sheet and bake until the nuts in the granola are a deep brown, about 25 to 30 minutes, stirring 2 to 3 times during baking to ensure even browning.
Remove the baking sheet from the oven and let the granola cool. When the granola is just barely warm, sprinkle the dried blueberries over the top and stir them in.
When the granola is completely cool, store it in an airtight container.
Note: Because this recipe includes butter, it will have a shorter shelf life than some other granolas. Eat or refrigerate within 4 to 5 days.