by Margaret S Garrett - Published 6 months ago

Savory Granola Recipe: Healthy & Delicious

Granola is typically sweet, but it can also be savory.

Abra Berens, a farmer and chef, has a recipe for savory granola in her cookbook, *Grist*, which changed my opinion of granola.

Training in Functional Nutrition

Berens writes that she started topping many dishes with granola because she grew tired of yogurt and granola for brunch. This recipe is easily doubled and stored well. It can be made with any spice mixture and lots of seeds. You can also add your favorite nuts.

This nutrient-packed twist on classic granola is worth trying. It can be served with unsweetened yogurt and chopped veggies, or tossed on a salad or stew for extra crunch.

Savory Granola

Ingredients List

¼ cup olive oil
1 tsp. smoked paprika
½ tsp. ground coriander seed
½ tsp. ground fennel seed
½ tsp. nigella seed (optional)
1 cup rolled oats
1 tsp. honey
½ tsp. Za'atar (optional)
¼ tsp. salt
5 sprigs thyme, leaves picked (optional)
Up to 1 cup any additional seeds or nuts you want to add

Instructions

In a medium frying pan, heat the olive oil over medium heat. Add the paprika and the coriander, fennel, and nigella seeds (if using) and fry in the oil to bloom, about 30 seconds.
Add the oats, toss in the spiced oil, and sauté, stirring occasionally, over medium heat until toasty and fragrant, about 3 minutes.
Add the honey, za'atar, salt, and thyme leaves (if using) and toss to coat. Cook for another 2 minutes.
Remove from the heat, add any additional seeds or nuts, toss to combine, and let cool.
Once cool, store in an airtight container at room temperature but out of direct sunlight for up to 2 weeks.
This can also be made in a 350°F oven by tossing all the ingredients together and baking until the oats are golden brown, about 10 minutes.

Reprinted from _Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes_ by Abra Berens with permission from Chronicle Books, 2021. Photographs © EE Berger.