I haven’t shared a granola recipe in a little while, and thought it was high time for one. This is a twist on my Diner Granola recipe from Vegan Diner, and one that I make often. It’s also totally customizable, so if you want to change up the flavor you can. I have a list of optional mix-ins on the recipe, plus ways you can change it up to lemon coconut, cherry almond pecan, and more.
I’m also making this granola recipe live on AM Northwest tomorrow morning. So even if you don’t live in Oregon, I will post it to this post tomorrow so you can watch it. It’s always so much fun to cook with Helen Raptis, and we often spend just as much time laughing as we do cooking.
If you are gluten-free, make sure to get gluten-free oats that are Purity Certified. I’ve only recently learned that many brands of oats that say gluten-free, really aren’t. It had me worrying because I am so sensitive to gluten, as are my kids. I’m super excited to have discovered GF Harvest, which is my go to brand of oats! Not only are they truly GF, but they are grown in Wyoming and are also glyphosate-free (no icky round-up!). This is not a sponsored post, I am just thrilled to have found them and their delicious oats! They are available on Amazon, which you can link to above.
Let me know if you make the granola, and what flavor combo you tried. Although rosemary may sound like a strange addition to granola, it’s delicious and super subtle.
This granola tastes just like a lemon oatmeal cookie!
3 cups GF rolled oats (I use GF Harvest)
1/4 cup packed brown sugar
1 tablespoon minced fresh rosemary leaves
Grated zest of 1 lemon (about 1 tablespoon)
1/4 teaspoon fine sea salt
1/4 cup olive oil
2 tablespoons agave nectar
1 1/2 teaspoons lemon extract (I use Nielsen-Massey)
1/2 cup golden raisins or dried cherries
2 to 4 tablespoons quinoa or millet (uncooked)
1 cup pecans or walnuts
1 cup dried fruit pieces or berries (like apricots, figs, cherries, cranberries, etc…)
1. Preheat the oven to 325 degrees. Line a large half sheet-sized baking sheet with parchment paper.
2. In a large bowl, combine the oats, brown sugar, lemon zest, rosemary, and sea salt, mixing well. Drizzle the oil, agave and lemon extract over top and mix well until the oats are evenly coated.
3. Spread the oat mixture in the prepared pan. Press down into a fairly even layer. This will make the granola crisper with bigger pieces after baking and cooling. Bake in the preheated oven for 20 to 30 minutes, until evenly browned. Depending on your oven, you may need to flip the baking sheet halfway through, if the granola is looking too dark on one side.
4. Remove the pan from the oven and let cool completely. Gently mix in the raisins. The granola will crisp up when it’s cool. If it’s not crisp, you can return it to the oven and bake another 5 minutes. Scoop up the cooled granola into a glass jar or airtight container and store at room temperature for up to a month.
Tip: If using nuts, add them after baking for 5 minutes, as you don’t want them to burn. Add the dried fruit after baking.
Lemon Coconut: Omit the rosemary and substitute melted coconut oil for the olive oil. You can also add dried shredded coconut.
Almond Cherry Pecan: Substitute a neutral oil like canola or safflower for the olive, omit the rosemary, and add 1 tablespoon almond extract instead of the lemon extract. Add dried cherries and pecans.