Yeah, that’s right. Sometimes booze at breakfast just works. And I’m not even talking about the bottomless mimosas you’re used to at brunch. This is better.

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Here’s what you need to make your own batch of this spicy, crunchy goodness:

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  • 2 1/2 c rolled oats (not the quick cook kind)
  • 3/4 c chopped nuts (whatever you like best)
  • 1/2 c raisins
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 c rum simple syrup (don’t worry, I’ll show you how to make it!)
  • 1 Tbl vanilla extract

Let’s do this thang!

ONE

First thing’s first, let’s get that simple syrup out of the way.

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Add 1 cup of white sugar, 1 cup of water and 2 jiggers – that’s about 3 ounces – of rum (I just use the cheap stuff) to a saucepan. Bring it to a boil and let it hang there for a minute, making sure to stir fairly often.

If you take it off the heat after a minute of boiling and let it cool from there, you’ll get the strongest rum flavor. If you want that flavor a little milder, let the syrup hang out on a simmer for up to 5 minutes.

 

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Done!

TWO

Mix together in a bowl the oats, nuts and raisins.

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Great, that was an easy step!

THREE

Pour one cup of the rum syrup in a bowl with the cinnamon, salt and vanilla.

 

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Whisk together and pour over the dry ingredients.

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FOUR

Bake it in a 300 F oven for 20-30 minutes. I stir every 10 minutes to check for color and consistency. You want a golden brown color and crispy texture.

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I like to double wrap my baking sheets (first tin foil, the parchment paper). Makes clean up SO easy!

 

Go ahead and give it a taste! If you find you still want a stronger rum flavor (let’s be friends), try drizzling about a half a jigger (little less than an ounce) over top and popping back in the oven for another 5-10 minutes. That should give you the extra pop you’re craving!

Enjoy it however you like granola best — almond milk and berries is our favorite!

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Sharing with: Treasure Tromp, Flour Me With Love, Chirpy Chatterbox, A Life in Balance