Rosemary and Vanilla Granola


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.

IMG_5436IMG_5441IMG_5445IMG_5451IMG_5453Rosemary and Vanilla Granola


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.


3 thoughts on “Rosemary and Vanilla Granola

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