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.
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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This sounds right up my alley but I can’t eat eggs 🙁 What could I use instead?
Since it is just to bind it a bit and create small chunks, you can just skip it 🙂
Great idea! I’m always looking for crunchy add-ons to top my salads, and your savory granola just sounds like the perfect find!
Thank you! 🙂
What a genius idea a savoury granola is.. this is something I must try!
Hi Paola! I love your blog, and your images are gorgeous! So I’ve nominated you for the Versatile Blogger Award! If you’ve done this award before, or if you don’t want to participate, please feel free to ignore. You can find the details about the award on my page here:
http://talesofchinesecooking.com/2015/09/23/versatile-blogger-award/
I wish you all the best! 😀
Charlotte
Hi Charlotte! Thank you so much. I will look into it! 🙂
You’re welcome. 😀