I often hear that baking granola is easy. But I disagree. Things that require eye-balling and provide a somewhat generous temperature range are a lot easier to me than baking…which is why baking is my favorite. It’s much more scientific and precise, and therefore, it’s a challenge. Who doesn’t love a good challenge?
Back to the granola. I have burned so many batches that I would be embarrassed if there was an actual running tally. Let’s just keep it at this…CPI has called a handful of times asking if they needed to dispatch fire trucks to my place. I had to explain that I burned granola but everything was under control.
My point here is, granola isn’t easy because you can’t just throw it in the oven and walk away from it. You must pay attention. So…pay attention!
Here’s one of the dandiest granola recipes I’ve ever tried and it all came together while I was experimenting with what I thought would turn out to be a huge fail. And I was oh so wrong.
Spicy Rosemary + Maple Crunch
Yields approximately 4 cups
Servings approximately 16 (1/4 cup = 1 serving)
- 1 ½ cups old-fashioned oats
- 1 ½ cups mixed nuts, coarsely chopped (½ cup almonds, ½ cup walnuts, ½ cup pecans)
- ½ cup unsweetened coconut
- 1 teaspoon fresh rosemary
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ cup organic extra virgin coconut oil
- 3 tablespoons Pour Olive’s Rosemary Olive Oil
- 3 tablespoons pure maple syrup
- Arrange a rack in the middle of the oven and heat to 300 degrees F. line a rimmed baking sheet with parchment paper.
- Combine the oats, walnuts, pecans, almonds, fresh rosemary, cayenne pepper and sea salt; set aside.
- In a small saucepan, melt coconut oil over low heat; stir in the olive oil and maple syrup until reaches a syrup consistency.
- Add liquid to the dry ingredients and stir well until everything is well coated.
- Spread evenly on the baking sheet and bake for about 45 minutes, rotating the pan every 15 minutes, or until the granola is lightly golden.
- Remove from the oven and transfer parchment paper off of the baking sheet to allow cooling completely.
*Store in an airtight container. Keeps for up to one week…maybe more! 🙂