Recipe
Salad
Savory Granola (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. rolled rye flakes or old fashioned oats | ||
| ½ c. shelled raw pistachios | ||
| ½ c. sliced almonds | ||
| ¼ c. raw sunflower seeds | ||
| ¼ c. raw pumpkin seeds | ||
| ¼ c. raw sesame seeds | ||
| ¼ c. olive oil | ||
| 1 large egg white, beaten | ||
| 1 tbsp. honey | ||
| 1 tsp. kosher salt | ||
| 1 tsp. garlic powder | ||
| 1 tsp. onion powder | ||
| cayenne pepper |
Directions
- Preheat oven to 350 degrees.
- Toss oats, pistachios, almonds, sunflower seeds, pumpkin seeds and sesame seeds in a medium bowl. Whisk together oil, egg white, honey, kosher salt, garlic powder, onion powder and cayenne pepper and pour over oats. Stir well and spread on a rimmed baking sheet.
- Bake, stirring frequently, until golden, 25 to 30 minutes. Cool.
- Use as a topping for salads instead of croutons or try it on something new like fresh peach and tomato caprese salad with fresh basil and balsamic glaze.
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, August 26, 2016.