Brown Butter Granola with Pomegranate Molasses, Sumac, and Coconut

When it comes to granola I usually try to keep it healthy and use olive oil.

I would say this is 90% of the times I have made it.

Brown Butter Granola with Pomegranate Molasses, Sumac, and Coconut. A declious and indulgent granola that is sure to impress! |

I’ve made it countless times and never have I used brown butter as the source of oil.

I have to say that this Brown Butter Granola is probably one of the best batches I’ve ever made.

It also has fruit flavor with out having fruit! (no dried fruit that is)

Which I really don’t like to add to my mixes anyway. So easy win there!

The pomegranate molasses is what adds a bit of fruit flavor.

It’s got a slightly tart and sweet characteristic, just barely noticeable in each bite.

This along with the sumac take a regular brown butter granola to the next level. I’m talking about elevator up. Not the stairs. Elevator.

Sumac adds a distinct savory aspect to the flavor profile and takes you up all the way up into granola heaven.

Oh yeah. There’s also nuts too!

Pistachios, walnuts and brown sugar play a lot more of a behind the scenes role than in other granolas I have made.

Probably because the brown butter, sumac and pomegranate are the predominant flavors.

And, I know I can’t stop talking about brown butter. But it really does make everything better.

It’s like butter in 3D, and your tongue is wearing the glasses.

The flavors and complexity in this granola mix are like a rainbow of flavors.

You are really getting a full spectrum and it makes you want to just keep eating it.

It goes really well with Greek yogurt or straight with a cup of milk or on vanilla ice cream.

In conclusion, if I were to enter a granola recipe contest this would be it.

Hope you get a chance to try it!!


Watch me put the granola together below. Hope you give this a try and if you do, let me know how it goes!

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The Brown Butter Granola was adapted from food52. (I left out pepitas since I don’t particularly like them. Same with the dried fruit. As I mentioned in my previous granola post,  I don’t like to use honey either since it gets really sticky. I also try to watch my salt intake, so I cut that a bit. Lastly, I cut back on coconut flakes since I don’t like too much coconut. In the end, all the modifications resulted in a magic mix!)

Print Recipe
Brown Butter Granola with Pomegranate Molasses, Coconut and Nuts BigOven - Save recipe or add to grocery list Yum
Course breakfast
Cuisine New American
Prep Time 15 minutes
Cook Time 40 minutes
Course breakfast
Cuisine New American
Prep Time 15 minutes
Cook Time 40 minutes
  1. Preheat oven to 300° F.
  2. In a large bowl, mix together the oats, pistachios, walnuts, coconut, salt, sumac and brown sugar. Lastly add pomegranate molasses.
  3. In a small skillet melt the butter and brown 4 to 5 minutes. Stir regularly and watch for brown fragments to form. Once visitble butter is ready. Remove from heat.
  4. Using a stand mixer with a whisk on medium low speed, pour in butter and mix with granola
  5. Spread the granola over parchment on a cookie sheet and bake until golden. Approximately 40 minutes.
Recipe Notes

Mix at least once or twice to ensure even baking.

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!

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