For added texture, not sweetness.
I am personally not a big fan of super sweet things; anything that's sweet, in my opinion, needs a savory or subtly flavored addition to balance it out. So, I came up with this granola recipe as a topping for my Caramel, Vanilla, & Scotch Ice Cream to add some texture and balance out the ice cream's creamy sweetness.
Disclaimer: this is NOT very sweet- seriously. It is meant to complement super sweet dishes or be used in more savory dishes, like salads or soups.
Not-So-Sweet Granola
Vegan, Gluten-Free Option*
Ingredients
1.5 c rolled oats (gluten-free optional)
1/3 c slivered almonds
1/4 c sunflower seeds
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp vanilla extract
1/4 c olive oil
3-5 tbsp pure maple syrup**
Directions
Combine all ingredients and spread the mixture out thinly on a parchment-lined baking sheet.
In an oven preheated to 350 °F, bake for 20 about minutes, tossing the mixture around halfway through, until golden and toasted.
Let fully cool before storing in an airtight container. Makes about 2 cups of granola.
Notes
Granola will last for about 1 month if stored in an airtight container at room temperature.
*Make sure to use gluten-free oats, pure maple syrup, and check the vanilla extract you are using to ensure the granola is completely gluten-free.
**Use less or more, depending on your desired sweetness level for the granola.