Coco Maple Brown Butter Granola

This, my friends, is how you’re going to elevate your breakfast game. Indulge in a Canadian-Philippine fusion with this granola featuring pure maple syrup, tropical Bukobaba coconut ingredients, and the richness of brown butter. This homemade granola is so easy to make (and so much cheaper) you'll never reach for store-bought granola again. The fun part? When you play with different spices and toppings to make it your own!


  • 2 cups rolled oats
  • 1 cup raw pecans (or any raw nut you choose)
  • ½ cup raw pumpkin seeds
  • 2 tbsp chia seeds
  • 2 tbsp Bukobaba Coconut Sugar
  • 1 tsp cinnamon
  • ½ tsp ginger powder
  • ½ tsp sea salt
  • 3 tbsp unsalted butter
  • 1 tbsp Bukobaba Coconut Oil
  • ½ cup true maple syrup
  • 4 tbsp honey
  • ½ tsp true vanilla extract
  • Toppings: ½ cup dried cranberries (or any dried fruit), ½ cup shredded coconut, and ½ cup white chocolate chips.


  1. Preheat your oven to 325°F.
  2. In a large bowl, mix together oats, pecans, and pumpkin seeds.
  3. In a small skillet, brown the butter over medium heat. Once browned, remove from heat and slowly stir in maple syrup, coconut oil, cinnamon, ginger, salt, and vanilla.
  4. Pour the warm mixture over the dry ingredients and stir thoroughly for 3 to 5 minutes.
  5. Spread the granola onto a parchment-lined baking sheet, drizzle with 2 tablespoons honey, and bake for 30 to 40 minutes. Stir every 15 minutes for even toasting.
  6. On the last stir, drizzle the remaining 2 tablespoons honey. Once done, let it cool.
  7. Once cool, add your toppings; dried cranberries, shredded coconut, and white chocolate. Enjoy for up to one week, or store longer in the fridge.
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