On the heels of my recent collection of non-lettuce salads, allow me to share my favorite topping for such salads: savory granola.
If you’ve been hanging around here for awhile, you know I’m a granola devotée — see my favorite recipes for granola including Granddad’s Granola, Cherry-Chocolate Cookie Granola and my Best Almond-Flax Granola recipe.
This is a savory variation, with fresh thyme, Parmesan and olive oil. Scatter this topping over a plate of lightly dressed seasonal vegetables with sea salt and avocado wedges. Savory granola gives a bit of bright crunch to a basic roasted vegetable soup. It’s great as a cocktail nibble. Get creative: this is a super fun recipe!
SAVORY GRANOLA RECIPE
2 cups oats
1/2 cup sunflower seeds
2 tablespoons sesame seeds
1 teaspoon seasoned salt
1/4 cup Parmesan
Fresh thyme leaves
2 tablespoons olive oil
1 egg white
Preheat oven to 325°. Line a rimmed baking sheet with parchment paper or foil. In a large bowl, stir together the oats, seeds, salt, Parmesan and thyme. In a glass measuring cup, whisk together the oil and egg white; pour this over the dry mixture and stir well with a rubber spatula to thoroughly blend the liquid and dry ingredients. Transfer the mixture to the baking sheet and press it down firmly with the spatula. Bake for 25 minutes, stirring the granola and rotating the pan halfway through the baking time. Reduce the oven temperature to 250° and bake for 15 minutes more. Remove the pan from the oven and let the granola cool and crisp up. Break into large chunks. Store in an airtight container at room temperature for up to 1 month.
SAVORY GRANOLA RECIPE
2 cups oats
1/2 cup sunflower seeds
2 tablespoons sesame seeds
1 teaspoon seasoned salt
1/4 cup Parmesan
Fresh thyme leaves
2 tablespoons olive oil
1 egg white
Preheat oven to 325°. Line a rimmed baking sheet with parchment paper or foil. In a large bowl, stir together the oats, seeds, salt, Parmesan and thyme. In a glass measuring cup, whisk together the oil and egg white; pour this over the dry mixture and stir well with a rubber spatula to thoroughly blend the liquid and dry ingredients. Transfer the mixture to the baking sheet and press it down firmly with the spatula. Bake for 25 minutes, stirring the granola and rotating the pan halfway through the baking time. Reduce the oven temperature to 250° and bake for 15 minutes more. Remove the pan from the oven and let the granola cool and crisp up. Break into large chunks. Store in an airtight container at room temperature for up to 1 month.
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