Granola | Hickory Syrup | Seeds + Nuts

Who says syrup can't be used in a healthy way? Chef Brittanny Anderson takes advantage of the hickory flavor of Falling Bark Farms' Hickory Syrup as a natural sweetener for her home-made granola. Master the recipe at home and follow along as Chef Anderson teaches the recipe to you step-by-step with her recipe video tutorial (above).

Ingredients

2 Cups, Rolled Oats

1/2 Cup, Falling Bark Farms Wildcrafted Hickory Syrup

1/2 Cup, Coconut Oil

1/8 Cup, Flax Seeds

1/8 Cup, Pumpkin Seeds

1/8 Cup, Sunflower Seeds 

1/4 Cup, Sliced Almonds + Other Nuts

1/8 Cup, Millet

2 Tablespoons, Sesame Seeds

1 Tablespoon, Salt

 

Directions

1. Preheat the oven to 325 degrees.

2. Mix all ingredients together and spread on a large ungreased baking sheet.

3. Bake at 325 degrees, stirring frequently, until golden brown. About 15 minutes.

4. Let cool until crispy.

Serve on it's own or as they do at Metzger Bar & Butchery sprinkled over Pot de Creme with shaved white chocolate and dried raspberry.


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