Can we talk granola today? WHY don’t we make it ourselves? It’s ridiculously easy and totally adaptable. (and if you’re looking for a last minute/budget friendly gift for the people in your life, this granola will make you a rock star. Can you say Pinterest-Mason jar win? Huzzah!). I forget how much I actually enjoy making it…until this weekend.
I like my granola to be interesting, and by “interesting,” I mean that it should have as much stuff as I can find to throw into it. Texture is huge.
This granola has a wonderful rummy undertone…because I can’t leave well enough alone and made it boozey.
The recipe below makes a pretty big batch if you want to share it, and if not granola will last for quite some time in an airtight container. Breakfast on the run or purse snacks, anyone?
Maple Rum Granola
What you’ll need:
10 cups oats
1 ½ cups pecans, coarsely chopped (I just broke apart with my hands)
1/2 cup hemp seeds
1/3 cup ground flax seed meal.
1 cup sunflower seeds (unsalted)
2 cups coconut flakes (unsweetened)
1 cup cocoa nibs
1 Tbsp. cinnamon
1 tsp. sea salt
1 ¼ cup maple syrup
1 cup olive oil
1/3 cup dark rum
1 splash vanilla
Dried cranberries-to your taste- I threw in a few handfuls.
What to do:
Line 3 baking sheets with parchment paper and set aside. Pre-heat oven to 325.
Combine all dry ingredients except cranberries in a large bowl. Note: Don’t have a big enough mixing bowl? A giant soup pot works really well!
Heat maple syrup, olive oil and dark rum in a sauce pan over medium heat. Bring the mixture to a low boil for about two minutes, stirring occasionally. Then turn off heat. Let cool slightly and stir in vanilla.
Add your maple mixture to dry ingredients and toss until evenly coated.
Pour granola onto 3 lined baking sheets and bake in pre-heated oven for about 50 minutes or until granola is golden brown, taking out once to toss (so your oats don’t burn).
Allow granola to cool completely, then mix in dried cranberries and store in an airtight container.