Kat’s Meow (savory granola)

Kat's Meow savory granola
Kat’s Meow savory granola

My friend Kat gave me some savory granola. I really liked it – the little jar she

gave me got nibbled to death without being added to anything. I usually eat it with plain  3%+ yoghurt, even though a bunch usually still gets nibbled right off the cookie sheet (careful, it’s hot). Kat gave me the recipe. I have since tweaked it some more, but I still call it Kat’s Meow.

Ingredients

  • Dry mix:
    • 1 cup rolled oats
    • 1 cup rye flakes
    • 1/2 cup buckwheat
    • 1 cup pecan pieces
    • 1/2 cup pumpkin seeds
    • 1/2 cup hulled sunflower seeds
    • 1/2 tsp fresh ground pepper (to taste)
    • 2-4 tbsp dried rosemary (to taste, but this is what really makes this stuff smell good!)
    • 1-2 tbsp dried thyme (to taste)
  • Wet mix
    • 1/2 cup extra virgin olive oil
    • 2-4tbsp grainy mustard
    • 1 tbsp maple syrup

Preparation

  • pre-heat oven to 350F / 180C
  • combine dry ingredients in a fairly large bowl, and wet ones in a smaller one (the oil and mustard are kind of hard to combine, I use a tiny little whisk)
  • pour the wet mix over the dry mix and stir really well
  • spread the granola on a cookie sheet (use one with raised edges; you really don’t need to grease it or add parchment paper or anything, usually a plain wash without scrubbing gets it cleaned up)
  • bake for 15-20 minutes; longer gets it a bit crunchier but you start to lose some of the flavour
  • once it has cooled completely, if there is any left, you can store it in a jar with a well-fitting lid
Kat's Meow savory granola

Kat’s Meow

Print Recipe
Savoury granola
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Author admin

Ingredients

  • 1 cup rolled oats
  • 1 cup rye flakes
  • 1/2 cup buckwheat
  • 1 cup pecan pieces
  • 1/2 cup pumpkin seeds
  • 1/2 cup hulled sunflower seeds
  • 1/2 tsp fresh ground pepper (to taste)
  • 2-4 tbsp dried rosemary (to taste, but this is what really makes this stuff smell good!)
  • 1-2 tbsp dried thyme (to taste)
  • 1/2 cup extra virgin olive oil
  • 2-4 tbsp grainy mustard
  • 1 tbsp maple syrup

Instructions

  • pre-heat oven to 350F / 180C
  • combine dry ingredients in a fairly large bowl
    1 cup rolled oats, 1 cup rye flakes, 1/2 cup buckwheat, 1 cup pecan pieces, 1/2 cup pumpkin seeds, 1/2 cup hulled sunflower seeds, 1/2 tsp fresh ground pepper (to taste), 2-4 tbsp dried rosemary (to taste, but this is what really makes this stuff smell good!), 1-2 tbsp dried thyme (to taste)
  • combine wet ingredients in a smaller bowl (the oil and mustard are kind of hard to combine, I use a tiny little whisk)
    1/2 cup extra virgin olive oil, 1 tbsp maple syrup, 2-4 tbsp grainy mustard
  • pour the wet mix over the dry mix and stir really well
  • spread the granola on a cookie sheet (use one with raised edges; you really don't need to grease it or add parchment paper or anything, usually a plain wash without scrubbing gets it cleaned up)
  • bake for 15-20 minutes; longer gets it a bit crunchier but you start to lose some of the flavour
  • once it has cooled completely, if there is any left, you can store it in a jar with a well-fitting lid

Notes

My friend Kat gave me some of this savory granola. I really liked it - the little jar she gave me got nibbled to death without being added to anything. I usually eat it with plain  3%+ yoghurt, even though a bunch usually still gets nibbled right off the cookie sheet (careful, it's hot). Kat gave me the recipe. I have since tweaked it some more, but I still call it Kat's Meow.