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Savory Granola

COOK TIME
30 mins
PREP TIME
5 mins
RATE THIS RECIPE
(1)
Garam masala, honey and a dash of cayenne give this savory oatmeal its complex flavor.
Garam masala, honey and a dash of cayenne give this savory oatmeal its complex flavor.TODAY
COOK TIME
30 mins
PREP TIME
5 mins
RATE THIS RECIPE
(1)

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon honey
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw cashews
  • 3/4 cup sliced almonds
  • 1/2 cup pecan halves
  • 3 tablespoons sesame seeds
  • 1/4 cup pumpkin seeds
  • Chef notes

    This savory granola, which is based on my favorite savory Indian snack mixes, is incredible on its own as a snack that satiates a craving somewhere in the middle of chips and cookies. One of my favorite ways to enjoy it, however, is on a bed of arugula with a drizzle of lemon juice and olive oil. Each crunchy forkful is fragrant and nutty with bright, peppery notes. 

    Preparation

    1.

    Preheat the oven to 325 F.

    2.

    In a medium bowl, whisk together the extra-virgin olive oil, coconut aminos, honey, garam masala, cayenne pepper and salt.

    3.

    In a separate bowl, combine the rolled oats, raw cashews, sliced almonds, pecan halves, sesame seeds and pumpkin seeds.

    4.

    Add the dry ingredients into the olive oil mixture; stir together to fully incorporate.

    5.

    Transfer the mixture to a rimmed baking sheet. Spread out the mixture so the granola has room on the pan and forms an even layer.

    6.

    Bake in the oven for about 30 minutes, tossing every 10 minutes or so, until the mixture is golden brown. Let cool for at least 15 minutes before serving.