This is a savory granola that I use to garnish soups, salads, winter squash dishes, yogurt, and oatmeal. Granola is so easy to make that I encourage you to make your own. This recipe calls for fall spice oil but you can substitute dry spices if you don’t want to make the oil. You can also omit the mushrooms in the recipe and use different nuts and dried fruits. For a sweeter version, add another tablespoon or two of maple syrup and omit the pepper.
Yield: 3 cups
Time: 40 minutes
Ingredients
2 cups whole oats
1/4 cups pecans, roughly chopped
1/4 cups walnuts, roughly chopped
1/4 cups pumpkin seeds
1/3 cups dried cranberries
1/4 cups fall spice oil (see separate recipe)
2 tablespoons (maple syrup)
1 tablespoon salt
1/2 tablespoon espelette pepper or cayenne
Preparation
1. Preheat oven to 325° F. In a large bowl, mix together the oats, nuts, pumpkin seeds, espelette, and salt.
2. Whisk together the spice oil and maple syrup. Fold into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat and spread granola over it. Bake until dry and lightly golden, 20-25 minutes, stirring granola a few times along the way.
4. Remove granola from the oven. Let cool, mix in the dried cranberries and mix into it the dried sour cherries. Store in a covered container.
Notes:
You can add any combination of nuts and dried fruit that you like.
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