THE SMELL. I would approve of making this granola for the smell it emanates alone. The spices create a scent that makes every other seasonal Yankee candle seem seriously weak. Then once it cools and you’re able to pour your first bowl, THE TASTE. This is my favorite tasting granola I have had thus far, and I’ve made my fair share over the years. Once you’ve made this recipe you’ll wonder how it is legal for granola to be sold. It is so easy to make that I cannot bring myself to purchase it any longer. Plus when you buy it you miss out on the smell, and trust me, that is a huge loss.
The pomegranate seeds and pepitas add an extra crunch and burst of flavor that pairs perfectly with the warm spices and oats. Plus these give you a boost of vitamins and antioxidants — which apparently Scott and I need a lot of right now because we have caught that pre-Christmas cold. It seems to come every year, and despite my obsessively healthy, nutrient-dense tactics, we have fallen. The worst is my proclivity to nasal infections. Which I now believe I have and bleh have to go find one of those docs that will give me the dreaded antibiotics to kill it before I have a repeat of last year (four days in bed with a fever). I refuse to be sick for our mountain adventure this Sunday — so less Christmas cookies and more smoothies, juices, and kombuchas will be consumed the next few days. Any remedies or immune boosting concoctions you could recommend would be amazing! Leave them in the comments field for myself and others to see if you could, much thanks. Stay well!
Makes about 2 1/2 cups of granola. Serves 4 to 5.
2 cups rolled oats
1/4 cup almond flour
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
pinch of salt
6 tablespoons maple syrup
pomegranate seeds, pepitas and almond milk for serving
Preheat the oven to 325F. Combine and toss together the dry ingredients. Drizzle in the maple syrup and stir well with a fork to coat evenly. Spread the granola mixture out on a parchment lined cookie sheet and bake for 40 to 45 minutes. Carefully flip the granola after 20 minutes using a spatula. The granola is done when it turns a light golden brown. Mine took the full 45 minutes, but watch yours after 40 minutes to make sure it doesn’t burn. Let it fully cool on the counter where it will continue to harden and get nice and crunchy. Transfer to an airtight glass jar. Store at room temperature for 4 days, or up to 1 week in the refrigerator. Serve with pomegranate seeds, pepitas, and almond milk.