Healthy-ish Inspired Savory Granola

 

In my kitchen, I practice a decent mix of recipe following + recipe modifying + making stuff up as I go. Over the years, I’ve developed some tried and true winners. Like a trusted friend or a good bedtime show, I always come back to these (I’m currently rewatching The Crown). My go-tos are typically based on other recipes that I’ve tweaked to fit my taste or mood. This granola recipe is no exception. Originally from Healthy-Ish, I have made this my own with some subtle changes. 

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My changes may not be your cup of tea. Remember that the goal is to find what works for you, so to support that, I’ve listed other modifications that might better fit your fancy. You can also follow the original recipe developed by Andy Baraghani. It’s truly wonderful. You do you!

Ingredients:

  • 1.5 cups rolled oats  

    • You can also do without oats. If so, use a total of three cups of nuts like the original recipe calls for

  • 1.5 cups nuts and/or seeds

    • Use whatever you have - cashews, hazelnuts, pistachios, almonds, pepitas, sunflower seeds -  really anything works here  

  • 1 cup shredded unsweetened coconut (large-flake coconut is best)

  • ¼ cup tahini 

    • Could also sub any nut butter, like almond or cashew

  • ¼ cup maple syrup 

  • 2 tablespoons olive oil 

  • 1 teaspoon cinnamon 

  • 1 teaspoon kosher salt 


Like to keep things interesting? Try these out-of-the-box suggestions: 

  • Add 1 cup of corn flakes

  • Add a (generous) dash of ground cardamom 

  • Swap the cinnamon for pumpkin spice 

  • Add a teaspoon of rose water (not a common pantry staple, but lovely) 

  • Add ½ teaspoon vanilla or almond extract 

  • Add dried fruit, like raisins, mango, or apricots. Be sure to add after the granola has baked, otherwise, things will get chewy and dry.

Instructions:

  1. Preheat your oven to 350 degrees. 

  2. Whisk together maple syrup, tahini, olive oil, salt, and cinnamon. Mix in oats, nuts, and coconut, making sure everything is evenly coated. 

  3. Spread mixture on foil or parchment-lined baking sheet. 

  4. Pop in the oven for ~12 minutes. Take out of the oven and mix with a spatula to ensure even baking. Bake another ~8 minutes, or until golden brown. The total time will depend on the strength of your oven. 

  5. Remove from the oven and let cool. Once cool, break apart the pieces. 

  6. Store in airtight containers for up to two weeks. 



This granola is delicious with your favorite yogurt, fruit, and an extra pinch of Maldon sea salt. Chef’s kiss!



 
EatsRebecca LeeSnacks, Breakfast