Rosemary-Pecan Granola

A bit savory, and a bit sweet; this Rosemary-Pecan Granola is a delicious addition to a yogurt bowl, or, on top of cinnamon whipped sweet potatoes.

Rosemary-Pecan Granola

• 1/2 cup sliced almonds, roughly chopped
• 1 cup raw pecans, roughly chopped 
• 3/4 cup blanched almond flour
• 1/4 cup coconut oil (room temp)
• 1/4 cup coconut butter (sometime called coconut manna)
• 3 Tbsp brown sugar
• 3 Tbsp maple syrup 
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 tsp dried rosemary 
• 2 sprigs of fresh rosemary, cut into 4 pieces

Directions for the granola:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper. 
2. Roughly chop the sliced almonds and pecans. Add them to a medium sized mixing bowl. 
3. Add the rest of the ingredients to the nuts. Combine with your fingers until the mixture makes big crumbles. 
4. Sprinkle 1/2 inch- 1 inch crumbles evenly over the baking sheet. 
5. Bake for 10 minutes.The granola will likely melt into one giant oatmeal-like cookie. Stir the granolal with a wooden spoon to break up the “cookie” and form clumps again. 
6. Bake for an additional 3-5 minutes. Remove from the oven, stir into clumps again, and allow to cool. Remove the rosemary sprigs. Eat and enjoy!
7. Freeze any leftovers. It can be frozen for up to a month. 

Yogurt Bowls with Warm Cinnamon-Peaches and Rosemary-Pecan Granola

Warm Cinnamon-Peaches

• 1 cup of sliced peaches, fresh or frozen
• 1/4 tsp cinnamon 
• 1 tsp maple syrup
• 1/4 tsp fresh squeezed lemon juice
• Pinch of sea salt

Directions for the cinnamon-peaches:

1. Put all the ingredients in a 2-quart saucepan and stir to coat the peaches.
2. Cook over medium heat for about 10 minutes (until the peaches are warm and the juices are thick). 

To assemble the yogurt bowl:

1. Scoop your favorite yogurt into a bowl (this homemade coconut milk yogurt is my favorite). 
2. Scoop warm peaches on top of the yogurt. Drizzle some of the peach juices over the yogurt as well. 
3. Sprinkle with granola. Enjoy!