Savory Granola With Rosemary and Kale

Crunchy granola made with rosemary and savory spices spread on a parchment-lined baking sheet.

Savory Granola With Rosemary and Kale

Prep Time 10

Cook Time 30

Total Time 40

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Savory granola perfect for sprinkling on salads, veggies, and bowls or eating by the handful. With rosemary and kale chips, it provides a fun boost of flavor, texture, and nutrition.

*This recipe is oil-free as written. If you consume oil and want a crispier granola, add 3 to 4 tablespoon olive oil along with the other wet ingredients.

Makes about 4 cups.

Ingredients
US Customary | Metric

Dry ingredients:

2 cups rolled oats
1 to 1 ½ cups of your favorite raw nuts such as cashews, hazelnuts, walnuts, pecans and/or almonds
½ cup raw seeds such as pumpkin and/or sunflower
2 to 3 Tablespoon small seeds such as sesame or flax
1 heaping Tablespoon chopped fresh rosemary
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon cayenne
black pepper, to taste

Wet ingredients:

3 Tablespoons tahini
2 Tablespoons maple syrup
4 teaspoons apple cider vinegar

Add after baking:

1 batch Cheesy Oil-Free Kale Chips - Or sub store-bought kale chips.

Instructions

Preheat oven to 300 degrees F, and line a large baking sheet with parchment paper or silicone mat.
In a large mixing bowl whisk together the tahini, maple syrup, and vinegar.
Add the oats, nuts, seeds, rosemary, salt, garlic, cayenne, and pepper to the bowl. Use your hands to work the tahini-maple mixture into the dry ingredients.
Spread evenly on the baking sheet, and bake for 28 to 32 minutes, stirring after 15 minutes.
Let cool completely. Crumble the kale chips onto the pan.

Notes

Store in an airtight container for up to two weeks. Savory granola can also be frozen for longer storage.

Nutrition