Almond, Currant & Rosemary Granola


  • 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


  1. Preheat the oven to 275 degrees. Place the oven racks in the two middle rungs.
  2. Mix the dry ingredients in a large bowl.
  3. Whisk together the wet ingredients in a small bowl.
  4. 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.
  5. Spread the granola on two baking sheets, packing it down with the back of a spatula.
  6. 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).
  7. 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!
  8. Add the currants to the batch of granola once it has cooled.


Allergens: tree nuts