June 23, 2020


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Strawberry Rosemary Granola


  • ⅓ cup maple syrup
  • ⅓ cup Nut or Seed Butter*
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 8 grinds fresh pepper
  • 1 tbsp Cinnamon
  • 1 tsp cardamom
  • 2 cups Rolled Oats
  • 1/3 cup chopped Pecans
  • 1 cup chopped fresh strawberries
  • 2 Tbsp minced fresh rosemary
  • 1/4 cup Dried Fruit (optional)


  1. Preheat the oven to 325F. Add the Maple Syrup, Nut Butter, Vanilla Extract, Cinnamon, cardamom, Salt and pepper to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the Oats, pecans, rosemary and strawberries into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Serve as desired; store leftovers at room temperature or in the fridge for up to one month.



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