Cinnamon Maple Nut Granola
Maple syrup and a whisper of tamari give this granola a sweet-salty depth that most bowls never reach. Oats, four kinds of nuts, and four kinds of seeds, all organic.
What It Is
This is a seed-and-nut-heavy granola built on whole rolled oats and sweetened with maple syrup rather than refined sugar. What sets it apart is a small addition of wheat-free tamari, a soy sauce with no wheat, which rounds out the sweetness with a faint savory note you taste more than you identify.
Coconut oil holds the clusters together during baking, and dried coconut and raisins add chew. Almonds, cashews, and walnuts bring crunch; sesame, chia, flax, and sunflower seeds fill in the rest. It is certified organic and gluten-free, made with tamari specifically so it stays that way.
What To Do
Eat it with milk of choice and fruit, or layer it into yogurt and let it sit a few minutes to soften slightly. It also works as a snack straight from the hand, and a handful scattered over roasted sweet potatoes or a simple salad adds crunch without much effort.
Because of the nuts and seeds, this granola goes stale faster than plain oat granolas. Store it in a sealed container at room temperature and eat it within two to three weeks, or freeze what you will not use right away.
