Rosemary-Maple Granola {gluten-free}


Do you have something that makes you tick? You know, that hobby or "thing" you have to do in order for you to feel yourself?

Something so intertwined with your daily life that it's become a part of who you are.

We all have these little qualities - whether it be yoga, singing, gardening, biking, cooking. For me, it's running. And more often than not, I only realize how much it's a part of who I am when I can't do it. 

I recently hurt my back, side-lining me from pounding the pavement. It sounds so trivial. I mean, I'm just going to lay off running for a while until it's better, no big deal. There are much muuuuch worse things in life. 

But, the moment I can't do something is exactly when I discover it's meaning and how I cannot take it for granted. For me, running has been with me every step of my life. From grade school to law school. I ran before finals, before the bar exam, before a work's first day. On the morning of my wedding, I laced up my shoes and ran. [I recently wrote about my passion here]

So I guess the moral of all of this is to cherish your pleasures. Your healthy lungs that let you sing. Your legs that carry you. Your artistic eye or creative mind.

Do your thing that makes you tick. And cherish it as if you may lose it. It has much more meaning in your life than you may realize! 


So how does this granola recipe fit into these life ramblings of mine?

Well, I'm not sure...

But, if I'm ever feeling stressed or need to just be me - I bake. I tie my apron and pretend I'm in my own little bakery, baking up a storm, like any ol' day. Baking, as with running, is a major part of who I am. It's another thing that makes me tick. And I'm cherishing it!


Now, I must tell you about this granola!

First, there is no better fall herb than rosemary. Second, why not put it in granola, roasted along with oats and nuts?! 

I can't say I thought of this idea. It came to me when I recently had Made Fare Co.'s Rosemary Granola Crackle and I was in love. If you haven't checked out their "grown-up granola" you must. It's the best! 

Well, Chad and I ate their bags of granola a bit too fast, so I made my own version the very next day.  Filled with walnuts, pumpkin seeds, maple syrup and fresh rosemary...this is the perfect not-so-ordinary fall granola! 

If you love rosemary roasted nuts, you'll love this recipe. 

Rosemary-Maple Granola

  • 2 1/2 cups gluten-free old-fashioned oats

  • 1/2 cup chopped, raw walnuts

  • 1/4-1/2 cup raw, pumpkin seeds

  • 1/4 cup pure maple syrup

  • 1/4 cup coconut sugar (or brown sugar)

  • 1/4 cup olive oil

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 2 heaping tablespoons finely chopped rosemary (I use fresh. Use 1 tbsp if dried)


  1. Preheat oven to 350 degrees.

  2. In a large bowl, mix together the oats, walnuts and pumpkin seeds. Set aside.

  3. In a small bowl, whisk the maple syrup, coconut sugar, oil, salt, cinnamon, vanilla and chopped rosemary. Pour over the oat mixture and toss to completely coat.

  4. Spread on a parchment paper-lined baking sheet and bake for about 20 minutes, stirring halfway through baking. Or bake until turning a golden brown.

  5. Take out and let cool before breaking up the granola.

  6. Store in a large mason jar or airtight container for the week.


Bake a batch this weekend! It compliments this fall weather beautifully.