Granola is one of my favorite snacks or additions to meals for some added texture. Although it common to first think of granolas as being something sweet, I was curious as to what a savory granola would taste like and if I was going to be a fan of it. This meant it was time to get a little creative in the kitchen with some of my favorite herbs and spices finding the perfect combinations to try. I toyed with the various cuisines that could inspire my recipe- an Italian flavor, Asian twist, and even a Hispanic flare. Some of my favorite seasonings to cook with are paprika, parsley, ginger, and salt so I went with them and, wow, they made for an incredible combo.
I love adding this homemade savory granola over the top of salads, using it for breading on chicken or fish, or even simply eating it by the spoonful as a midday snack. There a lot of fun and creative things you can do with granola. I would love to know how you decide to incorporate it into your meals!
Makes around 3 cups of granola
Ingredients:
1 cup quick 1-minute oats, uncooked
2 cups crispy rice squares cereal
1 cup shredded wheat cereal
1 1/2 teaspoons ground paprika
2 Tablespoons dried parsley flakes
1/4 teaspoon ground ginger
1/2 teaspoon salt
5 Tablespoons allergy free butter substitute, melted
Directions:
Preheat the oven to 350°F and line a large baking sheet with a silicon baking mat.
In a large bowl add the oats, rice cereal, and shredded wheat cereal. Use your hands to crush the cereals until they are crumbly and shredded. Add the dry spices and herbs to the bowl. Mix all ingredients together to evenly incorporate all of the seasonings.
Add the melted allergy free butter substitute to the bowl and mix well to evenly coat the dry ingredients.
Pour the mixture out onto the silicon baking mat and spread into an even layer.
Bake in the oven for 18 minutes or until the mixture becomes fragrant and is toasted to a golden color. I suggest mixing the granola using a spatula halfway through baking to ensure it toasts evenly.
Remove from the oven and allow the granola to cool in the pan until it reaches room temperature. Once the granola cools completely, store in an airtight glass jar.
