Sweet + Savory Rosemary Granola

Updated: Nov 15, 2020



Something about the fall season and preparing for hibernation makes me want to crunch on oats like a bear chillin with bear snacks.


Instead of cursing every grocery store trying to buy pre-made granolas - that inevitably fail my ingredients checklist - I skip to... maaaaaking my ownnnnnnnn granolaaaaaaaaa !!!! BC it's easy AF and tastes AND smells AND crunches like heaven.


Alas -


SWEET AND SAVORY ROSEMARY GRANOLA


INGREDIENTS

2 cups quick oats* (or old fashioned rolled oats)

1 cup cashews, chopped

1/2 cup sunflower seeds

1/2 cup maple syrup

1/4 cup coconut oil - melted

1/2 tsp cinnamon

1 1/2 tsp dried rosemary* (chopped fine)

1/2 tsp salt + 1 addtl pinch for good luck

1 tsp vanilla extract


INSTRUCTIONS

1. Preheat oven to 285 degrees.


2. Combine all dry ingredients into a large bowl, mix together.


3. Add in the wet ingredients, and mix thoroughly until all oats are moist.


4. Grease a baking sheet with a little coconut oil (or lay down parchment paper) to keep granola from sticking.


5. Press moistened oats into your pan in one flat layer about 1/2" thick.


6. Bake on middle rack of your oven for about 45 minutes / until the top is golden delicious brown.


7. Remove from oven + let cool completely. Do not store while it's warm or it won't crisp up properly.


8. Break up the granola - this is the fun part !! And store in airtight container for up to 3 weeks.


SERVING RECOMMENDATIONS


Bears: eat at as-is


Rabbits: pour your morning smoothie into a bowl, sprinkle granola (+ any other favorite seeds) on top, eat with a spoon.


Dwarves: slow cook sliced apples in a pan with cinnamon and cloves and butter until soft. Serve with a dollop of yogurt and some sprinkles of granola for an easy and delicious "crisp".


ENJOY <3


*If no quick oats, I pulse rolled oats a few times in a food processor / blender to make the grains a bit smaller. This step is not necessary, but helpful for my sensitive digestive system.

**Increase rosemary to 2 tsp for a stronger rosemary taste. Taste before baking with 1 1/2 tsp, and add more if you like.


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