This post is written in partnership with Quaker Oats . Thanks for supporting projects that make Nutrition Happen!
Whenever there’s a batch of homemade granola in the house, it’s a matter of hours before it’s gone. Maximum record currently in my kitchen for granola to last is around 3 days. But can you blame me, though? I’m sure someone out here can relate. You just can’t beat fresh baked, homemade granola!
But seriously, it’s that good. I know what you might be thinking for this one though – “savory granola?” TRUST me when I say, it’s one of my favorite snacks that I’ve made so far this year. Plus, it makes your kitchen smell SO good. Like nature’s candle that you get to smell AND eat. It’s a win-win all around: there’s research that supports eating 3 g of soluble fiber from oatmeal daily as a part of a heart healthy diet may help reduce the risk for heart disease. A ½ cup serving of raw Quaker Old Fashioned Oats provides about 2 grams of soluble fiber.
I brought a batch to a Sunday brunch a few weeks ago and one of my best friends, well known for her sweet tooth and love for all things chocolate-y or indulgent, has asked me to make her a batch every week since. So here I am, finally sharing this secret recipe into the world: and if you find yourself in the sweet tooth category, let this granola recipe be the one to change your mind.
If you need some guidance to help you the next time you’re deciding on what to eat, try looking for an option with a good source of fiber (about 3 grams or more per serving). Oats are one of the most convenient sources of fiber and this granola recipe is an easy portable snack to toss in a sealable bag to-go.
Savory granola is a versatile option to all of my savory snack cravings: it’s perfect over a bowl of your favorite plain yogurt, soups, or even crumbled as “croutons” over a salad. Making your own granola takes very minimal effort and you’re more than likely already stocked with the required ingredients. Compared to store-bought granola, I think the ingredients taste so much better!
- 2 cups Quaker Old-Fashioned oats
- 1/2 cup pumpkin seeds
- ½ cup sundried tomatoes, not packed in oil
- 1/3 cup canola oil
- ¼ cup nutritional yeast
- 2 egg whites
- 2 tbsp fresh rosemary, chopped and divided
- 1 tsp each black pepper + sea salt + garlic powder
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine oats, pumpkin seeds, oil, nutritional yeast, rosemary, garlic powder, salt, and black pepper.
- Combine and mix evenly. Fold in egg whites.
- Bake in the oven for about 35-40 minutes, or until oats are golden brown. Stir every 15 minutes to ensure even temperature distribution.
- Remove from oven and toss with sundried tomatoes and the second half of rosemary.
- Allow for granola to cool and dry before serving.
- Store in airtight container (granola will last up to two weeks) or freeze to store up to six months.
- Serving suggestions: on top of a salad for crunch of over plain yogurt of choice.
- Olive oil may be used as a substitution.
