SAVOURY GRANOLA WITH BUCKWHEAT, WALNUTS, ROSEMARY & MUSTARD
Granola isn’t always sweet
I am a granola person. What do I mean by that? If I can top something with granola, I will! So far, I have mainly explored the sweet kind of granola, whether with plenty of nuts and seeds, with cinnamon or cacao, with raisins or cranberries, amaranth or just oats, honey or agave syrup. What can I say, I love my big bowl of granola in the morning! And I have some good news for you: it doesn’t have to stop there. I mean granola is great on top of yoghurt, banana pancakes, with almond milk or just plain as a snack but what if I told you that you can also have some of that crunchy goodness on top of your soups, salads or anything you like, really? Also, thanks to the buckwheat groats that I added to this recipes, we achieve a heavenly crunchiness that may create symptoms of addiction (fortunately or unfortunately, I’m not sure yet). This savoury granola is slightly salty and very diverse. If you like it spicy, add some chilli. If you’re more of a salty-sweet tooth, add more agave or even some raisins. If you love herbs like me, throw in as much a variety as pleases your taste buds! We’re taking our granola-love one step (or 10 steps) further today.
For the granola
Ingredients
1 cup rolled oats
½ cup buckwheat
½ cup pumpkin seeds
½ cup walnuts, roughly chopped
1 tablespoon sesame seeds
1/2 tsp salt
pepper to taste
½ cup olive oil
1 tsp mustard
½ cup fresh or dried rosemary
¼ cup other fresh or dried herbs (such as oregano, thyme) finely chopped
Instructions
Preheat your oven to 180°C on fan mode.
In a large mixing bowl, combine the oats, buckwheat, seeds, walnuts, olive oil, mustard, herbs and seasonings. Stir all ingredients well with a spoon and allow chunky clusters to form.
Pour the mixture on a lined or greased baking tray (I used 1 tablespoon of olive oil) and spread until the tray is evenly covered.
Bake your granola about 20 minutes or until the nuts and seeds are golden and crunchy.
Juhu, you’re done! Sprinkle this lovely topping on your salads, soups, sandwiches, avocados or whatever else you’re eating today! You can also serve this in a little bowl and offer as a snack. My prediction: people will love it.