We’ve all heard how sugary granola can be- some varities containing upwards of 15 grams per 1/2 cup (and let’s be real, no one is eating just a half cup), which is three-quarters of the way to the level recommended Americans consume in added sugars. So, when a friend of mine told me she had a savory granola at a restaurant, the wheels in my culinary brain started turning and I was determined to make my own!
What resulted was a nutty-tasting, crispy yet crumbly, herb-packed topping that I have been adding to just about everything! This granola is nut free, gluten free, and could be made vegan by substituting more olive oil for the egg white. With so many diet preferences these days, I bet you’ll be cooking Thanksgiving for someone with an allergy or intolerance, so this granola is the perfect answer to everyone’s needs.
I have so far used this seed topper on my steamed green bean side dish, added it to last week’s potato and cauliflower soup for a bit of crunch, would even be so daring as to bring it in to breakfast and use it over eggs, and highly recommend it as a nosh for your holiday hors d’oeuvre hour. I hope you enjoy!
1/2 cup popped amaranth
1/2 cup unsalted sunflower seeds
1/4 cup unsalted pepitas
1/4 cup black sesame seeds
1 tbsp dried rosemary
1 tbsp dried fennel seed
1 egg white, beaten
1 tbsp olive oil
Preheat oven to 350 degrees.
Add all ingredients to a mixing bowl and use a wooden spoon to combine everything together, ensuring an even coating. Spread mixture in an even layer on a parchment paper lined baking sheet. Place in oven and bake for 10 minutes.
After 10 minutes, stir mixture by turning over with a spatula. Bake for 10 more minutes, keeping an eye on to not burn. Remove from oven once mixture looks lightly browned and toasted. With a spoon, gently break into shards for snacking, or crumble completely to use as a topping.