Oats are drenched in sweet maple walnut butter and mixed with savory rosemary before being baked up to a crisp to make this hearty fall rosemary granola.
This granola is a little weird. I’m just going to come out and warn you about that. If you’re looking for something super sweet and simple, I’ve got plenty of other granola recipes for you to try out. I love baking up granola though, and the more I do it, the more unusual my recipes get.
Is it too early for a holiday gifting post? Granola is one of my favorite holiday gifts to give out, and this particular batch is pretty much begging to be gifted. Between the toasty walnut butter and the savory rosemary, this stuff is a festive tasting blend indeed.
I’m having a busy week, so that’s about all I’ve got to say today. Whip up a batch of this stuff for breakfast this week, and be sure to eat it with some diced pears! This stuff goes great with pears. Or you can hold off and give it to your most adventurous granola loving friends for the Holidays.
Sweet & Savory Rosemary Walnut Butter Granola
- 2 1/2 cups walnuts divided
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 4 cups rolled oats, optionally gluten-free
- 2-3 tbsp. fresh rosemary, to taste
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
Preheat oven to 300°. Line 2 baking sheets with parchment.
Place 1 1/2 cups walnuts, maple syrup and olive oil into food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed.
Stir oats rosemary, nutmeg, salt and remaining 1 cup of walnuts together in small mixing bowl. Add walnut butter mixture and stir until well blended.
Distribute mixture into even layers on baking sheets. Bake until lightly browned around edges, 35-40 minutes. Remove from oven and allow to cool completely.
Store in an airtight container.