Making nutty butterscotch granola is the only work I’ve done this weekend, but it’s hardly any work at all. 30 minutes is all you need for a crunchy batch of toasted oats, salted nuts, and sweet butterscotch chips.
Over the last couple of days, I’ve avoided my kitchen like the plague. The weather finally turned around and instead of wet and dreary we have sun and blue sky. Steve arrived home from an 11-day trip and we’ve spent the weekend pretending we’re on vacation, which means cold beers at 2 o’clock in the afternoon followed by late night TV marathons knowing we can sleep as late as we want the next morning. It’s been our own mini stay-cation.
Between all of the stay-cation relaxing, there hasn’t been much time for cooking except for this quick and easy granola. I used this recipe from Chowhound.com as my base, switching up a few things here and there like adding some sweet maple syrup, a whole bunch of lightly salted nuts, and a generous handful of butterscotch chips leftover from my brownie blondie bar experiment a few weeks ago. This nutty butterscotch granola is a sweet and crunchy way to start the day and, unlike our mini vacation, it will last all week.
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30 minutes is all you need for a wholesome batch of granola made with toasted oats, salted nuts, and sweet butterscotch chips.
- 3 cups old-fashioned oats
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 3 tablespoons honey
- 2 tablespoons real maple syrup
- 1/4 cup of vegetable oil
- 1/2 teaspoon vanilla
- 1/2 cup roughly chopped toasted and salted mixed nuts (see note)
- 1/2 cup butterscotch chips
- Preheat oven to 300 degrees.
- In a large bowl, mix the first eight ingredients together until well combined. Spread it out evenly on a large baking sheet and bake it at 300 degrees for about 15 minutes. Remove the sheet from the oven and stir the oats around and return it back to the oven for another 5 to 10 minutes, or until the oats are lightly golden. Remove the pan from the oven and place it on a wire rack. Sprinkle the chopped nuts and butterscotch chips over the top and then let it to cool.
- Once cooled remove the granola from the baking sheet and store in an airtight container. It will keep for up to one week.
Look in the produce section at your grocery store for speciality packages of mixed nuts that are already roasted and salted.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
- Calories: 227
- Sugar: 14.9g
- Fat: 10.2g
- Carbohydrates: 29.8g
- Fiber: 3.1g
- Protein: 3.6g
Keywords: homemade granola recipe, butterscotch granola