Savory Granola
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Savory Granola

Never had a savory granola before? You should really try one. It’s a perfect topper for plain greek yogurt, cottage cheese, a salad, overnight oats, normal oats, soups…I could keep going, but I won’t. Give it a go! This one has a distinct ‘everything bagel’ flavor profile

Yields: 4 cups

WHAT YOU NEED:

• 1 jar (19 oz) Organic Garbanzo Impulse Beans, drained and rinsed
• 2 cups oats (sprouted if you can find them)
• 1 cup puffed millet (or any other grain, like buckwheat groats)
• 1 cup pumpkin seeds (sprouted if you can find them)
• 4 tsp sesame seeds
• 1 ⅓ tsp poppy seeds
• 1 ⅓ tsp dried minced onion
• 1 ⅓ tsp dried minced garlic
• ⅔ tsp Maldon flaky salt
• 1 tsp Aleppo pepper (optional, add more or less to taste)
• 1 Tbsp soy sauce
• 2 large egg whites, beaten
• 1 Tbsp maple syrup (or honey)
• ½ cup olive oil

WHAT YOU DO:

  1. Preheat the oven to 325°F
  2. Mix it up:
    Combine the garbanzos, 2 cups oats, 1 cup puffed millet, 1 cup pumpkin seeds, 4 tsp sesame seeds, 1 ⅓ tsp poppy seeds, 1 ⅓ tsp dried minced onion, 1 ⅓ tsp dried minced garlic, ⅔ tsp flaky salt, 1 tsp Aleppo pepper in a large bowl and mix with a wooden spoon until evenly combined.
  3. Pour it over:
    Pour the 1 Tbsp soy sauce, 2 egg whites, and 1 Tbsp maple syrup, and ½ cup olive oil on top and mix well.
  4. Prepare to bake:
    Cover a baking sheet with parchment paper. Pour the mixture on top.
  5. Base:
    Bake for 50 minutes, or until the top is brown and the garbanzos are getting crispy. We are firmly in the camp of do not mix the granola while baking or you will lose the big clusters.
  6. Cool:
    Place the baking sheet on a rack and cool completely. Do not touch the granola while it is cooling. Once cool, you can transfer it to an airtight container or freeze. You should have some nice, big clusters. Enjoy!

Made with:

The Hero

Garbanzo Beans
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