Herbs are so underrated in sweet goods. We’ve done salt and we’ve done pepper, so why not thyme? Or basil? OR freekin’ marjoram (shit’s serious)? Well, just because I suppose.
But I rounded up rosemary, we got to talkin’, and she’s got a thing for vanilla. So here we are, binding them together with maple syrup like the suckers they are!
In all seriousness though, I was pondering granola, and ways to keep it less sweet than the usual store-bought, fructose ridden mess that it usually is. I set my mind on making an all natural version, that was light and crunchy. Potentially Canadian, actually that part kind of just happens, but this granola tastes how I imagine Canada would taste. It’s woody, calm and homely, in a way that only vanilla, rosemary and maple syrup could be.
This is so simple but it takes time; it’s worth it.
3 1/2 cups old-fashioned rolled oats
1/2 cup chopped almonds
1 an 1/3 cup of Maple syrup
2 sprigs of fresh rosemary
1 teaspoon of vanilla paste
1/4 teaspoon salt
1/4 cup organic olive oil
Heat oven to 90C and line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, empty the maple syrup into the pan and infuse with rosemary sprigs. After 5 minutes add the vanilla and salt and simmer for 3 more minutes. Pour the maple mixture over the oat mixture (holding the rosemary – discard this), stir the mixture quickly, then add the oil. Stir thoroughly.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry. Don’t stir the mixture whilst baking.