Savoury Granola
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Savoury Granola
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Category: soup topper, salad topper, granola topper
- Method: baking
- Cuisine: North American
- Diet: Vegan
Ingredients
Scale
Dry
- ½ cup of rolled oats (GF if needed)
- ⅓ cup of quinoa (I used tricolour quinoa)
- ½ cup roughly chopped almonds
- 2 TBSP sesame seeds
- 2 TBSP sunflower seeds
Wet
- 1 TBSP mustard
- 2.5 TBSP apple cider vinegar
- 1 TBSP tahini or almond butter (any nut or seed butter would work)
- 1 TSP maple syrup
- 1 TSP Sriracha (optional)
- 1 TBSP nutritional yeast
- 1 TSP garlic powder
- 1 TSP thyme
- 1 TSP oregano
- ½ TSP onion powder
- ¼ TSP cayenne or chili pepper
- ¼ TSP nutmeg
- salt, pepper to taste
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Add wet ingredients to a large bowl and whisk until smooth. Add oats, quinoa, almonds and seeds, then toss them in the wet ingredients until fully coated.
- Spread out granola onto a baking sheet in a single layer, making sure not to overcrowd the pieces.
- Bake for 20-25 minutes or until golden. Stir granola halfway through to prevent it from burning.
- Let it cool down completely before serving.
Notes
- Try using other types of flakes, spelt, quinoa, etc.
- you may have to adjust timing depending on the size of your ingredients.
- Store in a airtight container.
Keywords: lunch, dinner, vegan, plantbased, dairyfree, breakfast, granola, saladtopper, souptopper, savourygranola