Savory Seeded Granola Recipes

SAVORY CURRY GRANOLA WITH COCONUT OIL, NUTS AND SEEDS

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
• In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
• Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.

SAVORY SEEDED GRANOLA

Steps:

• Preheat oven to 300°F. Lightly coat a rimmed baking sheet with nonstick spray. Lightly beat egg white in a small bowl until frothy. Add pumpkin seeds, sesame seeds, sugar, salt, cayenne, and cardamom and stir to coat.
• Spread out seed mixture on prepared baking sheet and bake, stirring every 5 minutes or so, until pumpkin seeds are toasted and mixture is dry, 18-22 minutes. Let cool.
• Sprinkle can be made 1 week ahead. Store airtight at room temperature.

SAVOURY GRANOLA

Steps:

• Heat oven to 180C/160C fan/ gas 4. Mix all the ingredients in a large bowl, stirring well to make sure that the oats, nuts and seeds are well coated. Spread out on a large baking sheet and bake for 15-20 mins, shaking halfway to ensure they don't stick.
• Allow to cool completely, then store in a jar. Try serving with a herby dip and crudités - see goes well with.