For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Granola with Blueberries
A Taste of Wild - New England
Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.
Hemp Granola with Blueberries
It’s easy to buy granola, but it’s just as easy to make a batch in the oven for a fraction of the cost. Blueberries are a summer staple in New England, and they make a thick, antioxidant-rich sauce. But I think the best part about this recipe is how it makes your RV smell like cinnamon for hours after. This batch never even made it to our cupboard.
- 1 cup rolled oats
- 1/2 cup hemp seeds
- 1/2 cup puffed rice
- 1 cup flaked almonds
- 1/4 cup cashew butter
- 1/2 cup brown rice syrup
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- Blueberries, sliced in half
- Yogurt, to serve
- Large baking sheet
- Small saucepan
Preheat the oven to 350°F. Line a large baking sheet with baking parchment.
Place the oats, hemp seeds, puffed rice and almonds in a large bowl and stir to combine.
Add the cashew butter, rice syrup, maple syrup, coconut oil, salt, cinnamon and cardamom to a small saucepan and warm gently, stirring occasionally, until melted and smooth. Remove from the heat and pour into the oat mixture. Stir well to coat all the dry ingredients.
Spread out mixture on the prepared baking sheet and bake for 10 minutes. Remove from the oven and stir, then bake for another 10 minutes or until lightly golden. Take out of the oven and set aside. It will harden as it cools.
Break up the granola into chunks and transfer to an airtight container. If you like big clumps, be very gentle with it.
Serve with yogurt and fresh blueberries, or cook the blueberries down with a little maple syrup until they’re a warm, jammy sauce you can drizzle on top.