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| Savory Nut and Seed Granola |
"Who says granola has to be sweet? I decided to skip the fruit and add some herbs and spices and was very pleased with the results! I'd recommend serving it as I did - over plain yogurt, with a drizzle of olive oil, and some chopped cucumber. Yum!"
Ingredients :
- 1 1/2 cups rolled oats
- 1/2 cup cashews
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 2 tablespoons hemp seeds
- 2 tablespoons wheat germ
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 tablespoon sesame seeds
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1 egg white
Instructions :
| Prep : 10M | Cook : 16M | Ready in : 35M |
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- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Mix oats, cashews, almonds, sunflower seeds, hemp seeds, wheat germ, olive oil, honey, maple syrup, sesame seeds, salt, thyme, oregano, and red pepper flakes together in a large bowl.
- Whisk egg white in a small bowl until frothy. Stir into granola mixture. Spread on the prepared baking sheet in a single layer.
- Bake until fragrant, about 15 minutes. Turn over sections of the granola using a flat spatula, trying to keep large clusters intact. Bake until evenly browned and dry to the touch, about 10 minutes more.
- Place baking sheet on a wire rack; let granola cool completely. Break up into clusters and transfer to an airtight container.
Notes :
- I recommend measuring the honey and maple syrup right after measuring the oil, because they won't get stuck to the greased spoon!
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