Hot Buttered Rum as granola, now there’s a twist on a classic! Sweetly spiced and a little bit decadent, redolent of the warm winter beverage it’s named after, this recipe actually doesn’t contain any butter (what?!) but instead uses nutritional yeast for a umami buttery flavour.
I have a lot of photos for this one yet not many words (can’t talk, eating granola). Recipe is below as always.
First up in my Cleaning Out the Cupboard Granola 101 series, a sweetly spiced granola redolent of the warm winter beverage it's named after. Now yes, yes, I've made buttered rum granola with no butter (horrors) however the nutritional yeast provides a buttery flavour without dairy - if you want to replace part of the oil with butter go for your life, it's your granola after all.
- 4 cups dry stuff (rolled grains, puffs, shreds, chopped nuts, seeds, kernels, etc)
- 1/4 cup macadamia oil
- 1/4 cup honey or rice/maple syrup
- scant 1/2 tsp sea salt
- 1 Tbsp nutritional yeast
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 Tbsp rum (or 2 tsp rum essence or vanilla extract)
Preheat oven to 160°C (320°F), line two rimmed oven trays with baking paper. Mix all dry stuff in a large bowl.
In a jug combine oil, syrup, salt, nutritional yeast, all of the spices and rum. Whisk with a fork until smooth. Pour wet mixture over dry and stir well until everything is coated. Tip onto the prepared trays and spread evenly.
Bake 10 mins, stir gently to move edges into centre and centre out to edges. Bake a further 15 - 20 mins or so, turning trays and stirring every 5 minutes, until evenly golden. Remove from oven, press granola down with a spatula to compress into clusters and allow to cool completely on trays. Store in an airtight container.
- The amount of oil and syrup you need to achieve a certain texture will depend in part on what's in your 'dry stuff' mixture. Nuts and seeds don't really absorb any liquid so they will require less wet mixture for a loose granola or will simply form better clusters with more. Rolled grains (oats, quinoa, rye etc) and puffs, as well as things like buckwheat and shredded coconut do absorb liquid so you may need a bit more than the advised 1/4 cup each of syrup and oil if you're after sticky crunchy clusters that are heavy on oats and puffs without many seeds and nuts.
- Macadamia oil was used as it's what I had on hand, but also since it adds an additional buttery note. Honey adds a warm flavour to the granola and plays well with the spices, however rice syrup or maple syrup would be fine as well. Feel free to use whichever oils and syrups you prefer.
vegetarian // vegan (with syrups) // gluten-free // dairy-free // soy-free
Jane @ The Shady Baker says
Oh my JJ…how delicious. Inspiring photos as always x
Cheers Jane – and yes, so so delicious!
Such beautiful photography.
thanks Mimi xx
Hi! I found your blog through your spiced chai hot cross buns and I just wanted to say your flavors are amazing and so unique! This granola was DELICIOUS and I’m blown away by how much hit tastes like buttered rum. Thank you so much for sharing. Your writing makes for a very insightful read and the I’m so excited to try all your recipes :).