Skip to main content

Savory Hops Granola


I have read about savory granola, but never made it myself. I've made sweet granola tons of times - Coconut Lychee Granola was one of my favorites! - and had some rolled oats leftover from my Mushroom Ginger Oat Congee so I decided to give a savory version a try.

Thanks to some prepped herbs from Gourmet Garden Herbs & Spices*, an intriguing sauce from Not Ketchup, and hops from a friend's garden, this was delicious, unique, and not too difficult. You'll see this on a salad, instead of croutons, for my dinner party this weekend: A New Year, a menu inspired by seeds, sprouts, and buds.

Ingredients

  • 2 C rolled oats
  • 1 C raw shelled pistachios
  • ½ C raw pumpkin seeds
  • ½ C raw sunflower seeds
  • ½ C raw pecans
  • ¼ cup raw sesame seeds
  • 1 T fennel seeds
  • 1 T white sesame seeds
  • 1 T black sesame seeds
  • 1 t chia seeds
  • 3 hops blossoms, dried and pulled apart
  • 1 t  freshly ground salt
  • ½ t freshly ground pepper
  • 1 large egg white, beaten
  • ¼ C olive oil
  • 1 T ginger syrup
  • 1 t garlic paste
  • 2 T Spiced Fig Not Ketchup (use whatever ketchup or hot sauce you have)

Preparation
Preheat oven to 350° F. Toss all ingredients together in a large mixing bowl until well-coated. Transfer mixture to a rimmed baking sheet and bake, stirring once, until toasted and golden, approximately 25 to 30 minutes. Let cool. The granola will crisp as it cools.


*Full Disclosure: I received complimentary products from Gourmet Garden Herbs & Spices and Not Ketchup for the purpose of recipe development and review for an upcoming online event - #TripleSBites. Feel free to use whatever herbs and ketchup or hot sauce you have on-hand. I received no compensation for this post. All comments are 100 % accurate and 100% my own.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce