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Savory Granola

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Although granola is often thought of as a sweet breakfast staple when paired with milk or yogurt, it's found its place most recently in savory applications. More and more frequently we've seen it pop up as a replacement for croutons on top of soups and salads, or for bread crumbs over cheesy gratins. Here at King Arthur Flour, we've come up with our own rendition of this latest and greatest granola trend, which we feel is just as much tasty whole grain snack as it is topper for salad, soup, or gratin.

Our thanks to Nicholas Day of Food52, whose Walnut-Rosemary Savory Granola inspired this recipe.

At a glance

Prep
Bake
Total
Yield
about 5 cups

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.
  2. In a large bowl, combine the oats, barley flakes, grains blend, and walnuts.
  3. In a separate bowl, whisk the egg white until frothy.
  4. Stir the maple syrup, olive oil, salt, and herbes de Provence into the egg white, then pour into the bowl with the oat mixture.
  5. Toss the mixture until evenly coated.
  6. Spread the granola on the prepared baking sheet.
  7. Bake for about 40 minutes, until lightly golden.
  8. Remove the granola from the oven and cool on the baking sheet. Store well-wrapped, at room temperature, for a couple of weeks; freeze for longer storage.
  9. Yield: about 5 cups.