chocolate and rosemary

Chocolate-Rosemary Savory Granola

bagelsMy love of granola—the personification of crunch perfection floating in a pool of almond milk, cupped in my hand and snacked on after a long, exhilarating walk, swirled in a plop of Greek yogurt, or studded atop my peanut butter-smeared wholegrain bagel is . . . hmm . . . let me see . . . gee, I don’t know how to accurately describe my love of granola.

All I know is that I can’t bear to eat my yogurt . . . well . . . bare. So I strive to avoid such a travesty at all costs.

Introducing #FridayGranola, a weekly tradition deserving its own hashtag. (How ‘bout you and I set it trending on Twitter?) During this epic event, I bake up a small batch of granola that will (I hope) get me through the week.

Sometimes, my sister joins me, and we make enough for the two of us in flavors of the everyday variety: banana peanut butter, cherry almond, pumpkin spice—delicious in their own right, but not strange by any means.

Left on my own, however, I allow my taste buds to run wild, dabbling in flavor combinations and ingredients that would likely cause people to look at me askance. (Present company excepted, fellow kitchen adventurer!)

Prepare for an experience that will leave you constantly stuffing granola in your mouth with one hand while you’re scratching your head with the other.

Because you can’t pinpoint why this granola tastes awesome.

Could biting into granules of rosemary-infused sea salt as chocolate and orange-flavored dried cranberries zip across your tongue be the reason? The floral, citrus-y notes of coriander mingling with allspice, followed by a touch of heat? The pop of quinoa enlivened by toasty coconut and roasted seeds?

Let’s just go with all of the above, shall we?


Chocolate-Rosemary Savory Granola

(Makes about 1 ½-1 ¾ cups)

                                                                                                                                                               Recipe by C. Mariesalt


Inspirations for this savory granola came about thanks to a Christmas gift—a collection of various sea salts infused with dried herbs and spices (my mom knows me so well!)—my chocolate infatuation, and, of course, my love of all things sweet and savory.



 What I gathered together:

woman mixing foodThe dry:

 ¾ cup old-fashioned oats

1 tablespoon buckwheat groats

1 tablespoon uncooked quinoa

¼ cup shredded coconut (sweetened was what I had on hand)honeydew melon

2 tablespoons seeds or nuts (I’ve mentioned my discovering you can roast melon seeds, and now I do it all the time—since they were already roasted, I tossed them into the granola after it came out of the oven)

a few dashes of rosemary sea salt (sprinkle in a combination of dried rosemary and sea salt if you don’t have any)

¼ teaspoon coriander seeds, crushed

1/8 teaspoon allspice, crushed

1-2 pinches of cayenne

½ tablespoon sugar or stevia blend

½ tablespoon orange zest

 The liquid:

 2 tablespoons egg white (I’ve read that egg whites make for clumpy granola, but mine didn’t turn out too clumpy . . . maybe I shouldn’t have stirred it midway . . . and maybe I should have let it cool completely before touching . . . but, I wanted to stir in the chocolate while it was still hot)

½ tablespoon molasses (could use honey)

2 tablespoons oil (I used olive oil)

After the oven:

2 tablespoons semi-sweet chocolate chips

2 tablespoons orange-flavored dried cranberries (the normal kind will do, too)

How I threw it together:

 Preheat oven to 325 degrees and lightly grease baking sheet.

Combine the dry ingredients in a bowl. Get another bowl out, and stir together the liquid ingredients. Dump the liquid into the dry ingredients. Mix it all up. Plop onto the baking sheet, flattening the mound down. Bake for 10 minutes. Check it, but if you want to see if it gets clumpy, resist the urge to stir. Leave in the oven for 5 minutes more, or until nicely golden brown. (Be careful not to burn—each oven is different!)

When the granola is done, take it out of the oven, and immediately mix in the chocolate chips and dried cranberries, until the chocolate melts and forms its own gooey clumps. Allow to cool completely before stashing away. (I speed up the process by popping the granola in the freezer for 10 minutes or so.)

Be prepared: indulge in a few handfuls, and this chocolate-rosemary bliss might not last till the next #FridayGranola baking.

Not that you have to wait for Friday.

We could make our hashtag #anydayisagooddaytobakeupsomegranola . . .

Yeah, I didn’t think it was very catchy, either.


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