I love turning recipes upside-down by changing an ingredient or flavour profile. Like this incredibly delicious, crispy, salty, spicy, toasty, savoury granola! Have you ever tried savoury granola before? It’s taking tamari-roasted almonds to the next level!
This was my first time making granola- I’ve never even made the sweet variety. I was amazed by how simple the process was. Not only that, but I think I’m officially converted. Give me savoury granola over sweet, any day!
This recipe would be very customizable depending on what nuts, seeds and grains you’ve got on hand, and what flavour profile you’re going for. I used fennel as the primary spice in this recipe and I absolutely love it.
Savoury granola makes for a great topping on soups, salads, roasted veggies- or for eating directly off of the pan (*ahem*….I’m not naming any names here….)! Give it a try!
1/2 cup rolled oats
1/2 cup buckwheat groats (or substitute another 1/2 cup rolled oats)
1/2 cup raw pumpkin seeds
1/2 cup sliced almonds
3 tbsp. sesame seeds
1 tbsp. fennel seeds
1/4 tsp cayenne
A few grinds of black pepper
2 tbsp. aquafaba (i.e. the liquid from canned beans*) or 1 egg white
2 tbsp. olive oil
2 tsp low sodium tamari
1 tsp honey
1) Preheat oven to 350F.
2) Place all dry ingredients into a bowl (oats through black pepper).
3) In a small bowl, combine the aquafaba or egg white, olive oil, tamari and honey. Whisk with a fork to combine. Pour over the dry ingredients and stir well, ensuring everything is evenly coated.
4) Place onto a parchment-lined baking sheet and bake for 10 minutes. Remove from oven, stir it around, then place back into the oven for about 5 minutes. Bake until evenly browned and crispy- though watch closely to ensure it doesn’t burn!
*If making the savoury granola to go with the Creamy Tahini and Cauliflower Soup, just use the “aquafaba” from the canned white kidney beans!