Savory Granola

How often to you make veggie bowls for breakfast, lunch, or dinner?  I love everything about throwing a bunch of left over roasted veggies, a grain, and a protein in a bowl, topping it off with a delicious dressing and presto….a meal in a bowl.

I have a new ingredient for your bowls! “Aren’t you excited…trust me, you should be?. I never thought about making a SAVORY GRANOLA before but what a great idea!  It’s the perfect addition to any salad but I also love it right from the jar as a healthy not so sweet snack! It’s a fabulous mid afternoon treat with a cup of hot tea or latte.

In this recipe I used my turmeric mustard. I love everything about turmeric and this mustard is incredible. Why…because it’s one of the best anti-inflammatory spices you can put in your body!

I purchased this from Rebel Soil who was at our local farmers market. This batch of mustardy granola has become a total game-changer in my kitchen.

Sure, there are some store super yummy store bought granolas, but I have enjoyed playing around with different spices, nuts and seeds, etc and making my own. I have a hunch more granola recipes are going to show up on my blog?.

The granola has the most delicious flavor, with heaps of mustard, orange zest, thyme and rosemary, and a pleasant crunch from quinoa, buckwheat, nuts, seeds, coconut flakes cereal, unsweetened coconut, and oats.

And the wet ingredients using olive oil…OMG. AMAZING! Do try!

Since I made a big batch, and it has such superb texture, you can use it to top soups, salads, and it’s crazy delicious on top of avocado toast! And do try it with one of my smoothie bowls?.

SAVORY GRANOLA INGREDIENTS:

INGREDIENTS:

• 2 Tbsp fresh thyme leaves or 1 Tbsp dried thyme leaves
• 1/2 cup sprouted hazelnuts
• 1/2 cup sprouted almonds
• 1 cup rolled oats, gluten free if desired
• 1 cup coconut cereal flakes
• ½ cup raw buckwheat groats
• ½ cup sprouted pumpkin seeds
• ½ cup sprouted sunflower seeds
• zest of 1 orange
• sea salt and freshly ground black pepper
• ½ cup extra-virgin olive oil
• 2 Tbsp wholegrain turmeric mustard, or your favorite
• 1 Tbsp raw runny honey or pure maple syrup

DIRECTIONS:

1. Preheat the oven to 250ºF and line a baking tray with parchment paper.
2. Finely chop the herbs, transfer to a large mixing bowl and add the rest of the dry ingredients. Season to taste with salt and pepper, mix until combined and set aside while you prepare the wet ingredients.
3. Place all of the wet ingredients in a small bowl and whisk until combined. Pour the wet ingredients over the dry ingredients and, using your hands or a spatula, mix until well combined.
4. Spread the granola out in a single layer on the tray and bake for 15–20 minutes or until crunchy and golden. Stir it from time to time.
5. Remove from the oven and set aside to cool completely. Store the granola at room temperature in a large sealable glass jar and it will keep for a month or so.

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Do you have a favorite granola recipe and what is your favorite brand a the store? One of my faves is Purely Elizabeth available at Target.

Have you tried making your own mustard…can’t say I have but wouldn’t mind trying if you have any tips!

Do you sprout your nuts and seeds? I honestly believe they taste sooooo much better.