Brown Butter Pecan Almond Maple Trail Mix Granola

I love granola and could eat it by the handful! It’s hard to stop shoveling it into my mouth.

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And this brown butter pecan, almond, maple granola is da bomb!

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It’s not overly sweet but it’s chocked full of flavors. Bits are crunchy and some are chewy with old fashion oats, dried cranberries, dried blueberries, pecans, cashews, pumpkin seeds (pepitas), brown butter, organic almond butter, organic maple syrup, cinnamon, nutmeg, ginger, vanilla and local organic honey. Now that’s a mouthful–literally. I had a hard time staying away from the chocolate chips, but you could drop those in when your store it or as you use it.

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It’s crunch-a-licious! And so much better for you than the store bought varieties.  I never was one for all those sugary cereals but a big bowl of oatmeal with raisins and tons of cinnamon, cloves, nutmeg, ginger and brown sugar or honey— Mmmm. This is just the more easily transported gourmet version of that for me. It’s on my list of comfort foods!  Wholesome, healthy, chock full of good nutrition and so simple to make. It’s a great kid’s snack too!

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Sometimes I don’t add the dried fruit until after it’s cooled down and I’m ready to store it. This time I baked the dried fruits into the granola . It all depends on the mood I’m in. Baking them in provides an extra chewiness to the fruit I think and I love that. It’s good either way.  The honey I use to add some extra sweetness and extra anti-oxidants. I drizzle it over the granola just before I put the pan in the oven.

As you know, all ovens cook differently and mine bakes this up in 30 minutes max for one large pan. Be careful you don’t burn it and adjust the cooking time to your oven.

Brown Butter Pecan Almond Maple Trail Mix Granola

Prep Time: 12 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 quart

Brown Butter Pecan Almond Maple Trail Mix Granola


  • 3 cups old fashioned oatmeal (do not use instant)
  • 1 cup of raw pecans
  • 1 cups of cashews ( I used salted for the salt and sweet flavor)
  • 1 cup pumpkin seeds (pepitas)
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 3 table tablespoons of butter
  • 1/2 cups real maple syrup ( I used organic)
  • 2 tablespoons of organic virgin coconut oil
  • 1/4 cup of organic almond butter
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons pure vanilla extract
  • 4 or 5 tablespoons local organic honey


  • Preheat oven to 325 F.
  • In a large bowl combine the oats, pecans, cashews, pumpkin seed, cranberries and blueberries. Toss well.
  • In a small bowl pour the maple syrup, coconut oil and almond butter.
  • Use a skillet or small sauce pan to melt the butter over a medium heat until just browned. The butter will melt, foam then froth, and start browning at the bottom. Be careful not to burn the butter . Whisk all the browned bits off the bottom of the pan, Once the butter is browned quickly remove from heat and slowly stir the hot butter into the maple syrup, coconut oil and almond butter. Stir until blended. Add the cinnamon, nutmeg, ginger, salt and vanilla then stir to blend.
  • Pour the warm mixture over the dry oat mixture a little at a time and stir to fully coat all the dry ingredients. Making sure all the ingredients are coated usually takes about 4-5 minutes of stirring. Make sure you mix in all the ingredients at the bottom of the bowl.
  • Spread the granola mixture evenly onto a parchment lined baking sheet or use a Silpat baking mat if you have one.
  • Drizzle the honey over it and bake for 30 minutes more or less depending on your oven. You will need to check periodically so that it doesn't burn. I like clusters so I break up my granola after it's cooled but you could stir it around every 20 mins. or so for a crunchier and less clustered version.
  • Let cool completely and store in an airtight container. (I use a large 1/2 gallon mason jar and I bought the screw-on white plastic lids)
  • First thing I did was top my bowl of Greek Yogurt and Kefir with this yummy stuff. ENJOY!

Fun and Festive Christmas Baking Labels

It’s that time of year when aromas  of cinnamon, sugar, pumpkin, and cranberries waft through the air bringing back pleasant memories of Christmases past. There’s cookie exchanges, ugly sweater parties and just-drop-by gatherings where a special baked goody is given as a hostess gift or to your own guests.  Adding a personalized label makes that home-baked gift even more special.

Make your homemade baked good gift even sweeter with lovely elegant or fun and festive custom Christmas baking labels.

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Just click the link to your favorite label and it will take you to where you can customize it and make your purchase. Golden Damask Baking Label  | Golden Snowflake Baking Label | Gold Filigree Baking Label | Christmas Cookies Baking Label | Santa Baking Label

Every year I like to try a few new Christmas baking recipes and here are a few you might like to try too:

1. Triple Chocolate Truffle Cheesecake Cookies  OMG!  Decadent!

2. Pasta Frolla Christmas Jam Cookies Who can resist an Italian cookie?  Not me!

3. Chocolate Sugar Cookies Plus secrets to make your cookies hold their shapes when baked.

4.  Soft Baked White Chocolate Chip Cranberry cookies On my list to try A.S.A.P.

5.  Brownie Bites with Ferrero Rocher Tops Bite sized chocolaty goodness

What are your family Christmas baking traditions?


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Brownie Bites Ferrero Rocher Tops

Chocolaty, moist, delish and elegant! These sweet brownie cupcakes topped with a Ferrero Rocher chocolate are an easy way to entertain. Just bake, place candy on top and voila — chocolate two bite decadence to serve your guests or your family.   The hardest part is not popping them in your mouth before your guests arrive.
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Brownie Bites Ferrero Rocher Tops

Yield: 48 brownie bites

Serving Size: 2 bites


  • 1 pound unsalted butter
  • 16 ounces ( 1 lb) plus 12 ounces semisweet chocolate chips
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 3 tablespoons instant coffee granules
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 42 Ferrero Rocher chocolates for the tops
  • (adapted from an Ina Garten recipe)


  • Preheat your oven to 350 degrees F.
  • Melt together the butter, 16 ounces (1 lb) of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
  • In a large bowl, stir (DO NOT beat) together the eggs, coffee granules, vanilla, and sugar.
  • Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.
  • In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture.
  • Toss the 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add it to the chocolate batter.
  • Place mini paper baking cups in each of 42 miniature muffin cups and fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
  • Bake 18 to 21 minutes or until toothpick inserted in edge of brownie bites comes out clean. Do not overbake. Cool 10 minutes before removing from pan.
  • Top each with a Ferreror Rocher chocolate and allow to cool completely---about 30 minutes. Carefully remove paper liners, if desired. REMEMBER every oven heats differently so check on them about half way through the baking time.


Recipe source: