Kat’s Meow
Savoury granola
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 bowl1 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.