Wednesday, 25 June 2008

Savory Granola

Perfect for adding crunchy to salads, soups, grain bowls and more. 

2 tablespoons rosemary 
   leaves, finely chopped 
2 tablespoons fresh thyme 
   leaves, finely chopped 
2 cup rolled oats 
½ cup raw pecan halves
½ cup raw hulled pumpkin seeds
½ cup raw hulled sunflower seeds
1 tablespoon freshly grated 
   orange zest
1 teaspoon salt
½ teaspoon freshly ground black 
½ cup extra-virgin olive oil
2 tablespoons whole-grain 
1 tablespoon runny honey or pure 
   maple syrup
Feel free to substitute or add other 
   herbs, nuts and grains!
  • Preheat the oven to 350 degrees. 
  • Line a large rimmed baking sheet with parchment paper or a silicone liner or use Pam.
  • Combine the rosemary, thyme, oats, pecans, pumpkin seeds, sunflower seeds, orange zest, salt and pepper in a large mixing bowl, and stir to mix thoroughly.
  • Whisk together the oil, mustard and honey or maple syrup in a liquid measuring cup. Pour the wet mixture over the dry ingredients and, using your hands or a spatula, mix until well combined. Taste, and add more salt and pepper if desired.
  • Spread the granola out in a single layer on the baking sheet and bake, stirring occasionally to prevent it from burning, until crunchy and golden, 15 to 20 minutes. 
  • Remove from the oven and let cool completely on the baking sheet.
  • Keep in a jar with a tight lid.