Savory Granola

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Not too long ago I tried savory Greek yogurt for breakfast. I topped it with oven-dried cherry tomatoes and smoked almonds. And I really enjoyed it. I’ve been seeing different recipes for savory granola passing by online, so I decided to make my own version. It makes a great salad topping. 

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I used it to top this salad which I had for dinner tonight. Wasabi arugula, baby kale, shallots, pan roasted sweet potatoes and apples. It adds a delicious crunch.

Ingredients:

1 cup of oatmeal

¼ cup of pumpkin seeds

6 sprigs of fresh thyme

20gr of grated Parmesan

¼ of chopped walnuts

¼ cup of olive oil

1 egg white, beaten

Pinch of cayenne

Pinch of salt

Pinch of onion powder

 

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Mix all of the ingredients in a large bowl, I used a fork. Try to break any big clumps.

Spread the mixture over the prepared tray.

Bake for 20 minutes. Then stir the granola, breaking any big clumps.

Bake for an extra 5 minutes until it is all evenly golden.

Allow it to completely cool down before storing it in an air tight container.

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