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.
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.
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.