I’m a granola hound! I know, I’ve told you before. I’m just insanely crazy about the stuff, addicted beyond belief. Granola with fruit and yogurt is my favorite meal by far, and I rarely start a day without this morning staple. I’m fascinated with the sheer simplicity of making granola (honestly, why buy it at triple the cost!) and the endless flavor combinations at my fingertips. Plus, it’s healthy to boot, nearly impossible to mess up and makes the perfect snack and dessert! Pack it in a jar and tie a bow around the lid, and you have an award-winning gift. Really!
(Scroll to the bottom for more granola recipes…)
Mamma and I have been scheming about savory granolas – why are they always sweet? She tried a turmeric granola recently, and I was up next for an inventive trial. This recipe turned out superb. The rosemary and sea salt add a perky twist, but still blend smoothly with yogurt and fruit. My friend even sprinkled a generous handful over his salad! (I better not tell Bobby that granola might start invading the lunch and dinner plates.)
Almond, Currant & Rosemary Granola
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: About 10 servings (if you hold back on snacking)
- Oats – 5 cups rolled oats
- Almonds – 1 cup, coarsely chopped
- Wheat germ – 2/3 cup – omit if gluten-free
- Golden flax seeds – 2/3 cups golden flax seeds, or brown
- Sesame seeds – 2/3 cup raw, unhulled sesame seeds
- Hazelnuts – ½ cup, coarsely chopped
- Chia seeds – 2 tablespoons
- Rosemary – 1 tablespoon plus 1 teaspoon crushed, dried rosemary
- Sea salt – ½ teaspoon
- Agave nectar – 1 1/3 cups
- Olive oil – 2/3 cups
- Water – ¼ cup
- Almond extract – 2 ¼ teaspooN
- Currants – 1 cup, dried
- Preheat the oven to 275 degrees. Place the oven racks in the two middle rungs.
- Mix the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a small bowl.
- Pour the wet ingredients into the dry ingredients a little bit at a time, and mix together until the granola is completely “wet” and shimmering with glorious olive oil and nectar.
- Spread the granola on two baking sheets, packing it down with the back of a spatula.
- Bake the granola for 1 hour, rotating the trays between racks halfway through (if you’re oven cooks unevenly, as mine tends to heat more in the back, spin the baking sheets around as well).
- When the granola is toasted brown in color, remove it from the oven and let it coolcompletely before transferring to your mouth, um, I mean granola jar. If you break up the granola before it is cooled, you won’t get those tasty, intact, chunky morsels!
- Add the currants to the batch of granola once it has cooled.
Allergens: tree nuts