We’ve been tweaking our favorite Almond Flax Granola recipe for a long time now to perfect it, but I just can’t stop. As much as I love our brittle-like granola, I was wanting something that wasn’t quite as sweet.

I’ve been baking with brown rice syrup recently, with great results. It’s not as sweet as honey or maple syrup, so I thought I’d try it instead of the honey in our granola. I’m so happy with the results! Win!

For Fall, I switched out the almonds for toasty pecans and pepitas, and added some golden raisins for some chewy bits. We took a double batch of this on our recent trip to Cuyamaca and it was devoured on the first morning.



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