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Savoury Granola

Print Recipe
  • Author: shabnamdavidhoney
  • 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

  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. 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.
  3. Spread out granola onto a baking sheet in a single layer, making sure not to overcrowd the pieces.
  4. Bake for 20-25 minutes or until golden. Stir granola halfway through to prevent it from burning.
  5. 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

Find it online: https://shabnam.ca/savoury-granola/