We are big granola lovers in this house. Crunchy, pretty healthy, what’s not to love? And usually our granola is the sweet variety that is usually the first thing you think of when you are thinking of granola (what, you aren’t constantly thinking of granola??), but every once in a while we like to shake things up around here and go for a savory version. One that is a little salty and peppery instead of sweet. It’s a fine fine thing to snack on with a glass of wine, but it can also be sprinkled onto all sorts of things. More on that later – first let’s make some!
Savory granola is made pretty similarly to sweet granola – you mix up a whole bunch of crunchy things like oats and nuts and seeds, but instead of using molasses or honey to bind it, you are going to use a beaten egg white, and instead of brown sugar and cinnamon you are going to use salt and pepper and maybe even some cumin or red pepper for zing. Stir everything up until it is nice and coated with the egg white, spread it in a single layer on a baking sheet and bake it up into crispy crunchy goodness. Let it cool and then break it apart. And mmm, mmmm, mmm is it good all on its own as a little snack, but it is also wonderful sprinkled into salads instead of croutons, over thick winter soups, and my personal favorite, as a topping for this….
A mason jar filled with sautéed baby spinach, then a poached egg, then a tower of savory granola. I like to eat this one with an iced tea spoon so I can dig deep.
Suddenly the healthy January eating plan is starting to look pretty good. Make that VERY good. Go granola!Print
Granola can be savory as well as sweet – try this recipe for a spicy savory version that is perfect as a soup, salad or egg topping, or even all on its own!
- 1 cup old-fashioned oats
- 1 cup chopped walnuts
- 1/2 cup salted shelled sunflower seeds
- 2 tablespoons sesame seeds
- 1 tablespoon chopped fresh thyme
- 1 egg white, beaten until stiff peaks form
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Stir oats, nuts, seeds and thyme together. Scrape egg white into bowl and stir until everything is well coated with egg. Add salt and pepper.
- Spread on a foil-lined rimmed baking sheet and bake in 350 degree oven until browned, about 30 minutes.
- Cool completely, then break into pieces.
This recipe can be varied endlessly – you need to always use the oats, but you can vary the nuts and seeds and herbs any way you like, and if you want a little more heat, add 1/4 teaspoon of cumin and/or red pepper!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!