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.


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


  • 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!


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



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.





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

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Great, that was an easy step!


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



Whisk together and pour over the dry ingredients.



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.

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!



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