I have a thing for granola! I shared already three recipes on the blog, like this sunny Apricot, Cashew and Coconut granola I highly recommend you to try. All of my granola recipes are sweet, so when I found out from Luisa’s blog that there is such thing as savory granola, I was puzzled at first. But knowing the lovely Luisa, whom I met last year at What’s Cooking Helsinki event, I thought I must give savory granola a try! I went back to my kitchen and an hour later my Savory Garam Masala Granola was born.
My recipe has actually nothing to do with Luisa’s, first because I went for the ingredients that inspired me most from my kitchen pantry, and then I just can’t make any food with ‘cups’.
The granola I came up with is wonderfully flavored with Garam Masala indian spices, and has incredible crunch, partly thanks to the pistachio and cashew chunks, partly thanks to the egg yolk that helps create big clusters of granola.
I used gluten free oat flakes as a base, just like for my sweet granola. Easy and right at hand in my kitchen pantry, as I often eat porridge in the morning. Next, I added in a good dose of seeds, mixing sunflower, pumpkin and sesame seeds in equal proportions. So far it sounds like a regular granola, doesn’t it, nothing new.
Now, I envisioned serving my savory granola as an healthy appetizer (instead of greasy chips), or sprinkled on salads, to replace croûtons. That’s how I naturally turned to pistachios and cashew nuts. On a sidenote, my pistachios were already salted, so you might want to increase the amount of salt indicated in my recipe if yours are unsalted.
Savory granola becomes truly amazing when you spice it. Because everything I cook is also meant to be enjoyed by my son, chili or cayenne pepper was not really an option, but you may want to use them yourself to spice up your granola! I considered for a while adding cumin or fennel seeds for extra flavor but eventually I decided to use Garam Masala. This indian spices blend includes caraway, coriander, cardamom, cinnamon, fennel, and clove. When my granola came out from the oven, I knew by its lovely fragrant aroma that it was the right choice.
The possibilities to use savory granola are endless, my favorites are simply on a fresh salad or sprinkled on my avocado toast – now I’m hungry!
Hope you enjoy this recipe! If you make it, please drop me a line in the comments and let me know what you paired your savory granola with!
- 100g rolled oats
- 50 g cashew nuts
- 50 g pistachios
- 90g mix of seeds (I use sunflower, pumpkin and sesame seeds in equal proportions)
- 1 tsp Garam Masala spices (Indian spice mix made of caraway, coriander, black pepper, cardamom, fennel, clove, cinnamon and cayenne pepper)
- ½ tsp sea salt
- 1 tbsp agave syrup
- 1 egg yolk
- 30 ml olive oil
- Preheat oven to 150 degrees and line a baking tray with parchment paper.
- In a large bowl mix together the rolled oats, cashew nuts, pistachios, seeds, spices and salt.
- Add the egg white, agave syrup and olive oil. Stir the mixture well to coat evenly. Spread onto the baking sheet.
- Bake the granola for 25-30 minutes until golden brown, tossing once or twice so it bakes evenly.
- Let cool to room temperature and store in an airtight container.
- Note: The time in the oven depends on your oven. Keep an eye on your granola so it doesn’t burn.
- 100g flocons d'avoine sans gluten
- 50 g noix de cajou
- 50 g pistaches
- 90g mélange de graines (j'utilise à quantités égales des graines de tournesol, de courge et de sésame)
- 1 cc d'épices indiennes Garam Masala (mélange de cumin, coriandre, poivre noir, cardamome, fenouil, cannelle et poivre de cayenne).
- ½ cc sel marin
- 1 càs sirop d'érable
- 1 blanc d'oeuf
- 30 ml huile d'olive
- Préchauffer le four à 150 degrés. Recouvrir une plaque de four avec du papier sulfurisé.
- Dans un large récipient mélanger les flocons d'avoine, noix de cajou, pistaches, graines, épices et sel.
- Ajouter le blanc d'oeuf, le sirop d'agave et l'huile d'olive et mélanger bien.
- Répartir le mélange sur la plaque et cuire au four jusqu'à ce que le granola soit bien doré, environ 25 à 30 minutes selon votre four (gardez un oeil pour que le granola ne brûle pas).
- Laisser refroidir et conserver dans une récipient hermétique.