Not-So-Sweet Granola

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.

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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

1. Combine all ingredients and spread the mixture out thinly on a parchment-lined baking sheet.

2. In an oven preheated to 350 °F, bake for 20 about minutes, tossing the mixture around halfway through, until golden and toasted.

3. 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.