My love affair with oatmeal continues. This week I went both sweet and savory. I started the week by baking another batch of my favorite Oatmeal Cookies and ended the week by making this great Savory Granola. I was due to make another batch of granola and as much as I love this recipe for Chocolate Chip Peanut Butter Granola, I felt like changing it a bit this time. I changed it up big time! I traded my sweet chocolate chips for the woodsy flavor of some fresh rosemary. Sounds weird I know but it is so good! The recipe makes 3 cups and only calls for one tablespoon of honey and some canola oil. Its a granola you don't have to feel guilty about eating. I can't walk by the jar without grabbing a handful... maybe I shouldn't leave it on the counter. I bet its gone in a day or too. Have you ever tried a savory granola? What is your favorite granola recipe? ...Enjoy!!!
recipe adapted from Rachael Ray
What you need:
1/4 cup canola oil
1 tablespoon honey
2 cups old fashioned oats
3/4 cup chopped walnuts
1/4 cup sunflower seeds
1 tablespoon fresh rosemary (the original recipe calls for thyme - use what you like)
What you do:
Preheat oven to 325 degrees. Whisk the oil and the honey together in a large bowl. Add in the remaining ingredients and toss to coat. Bake on a parchment or foil lined baking sheet for 17-20 minutes.
I enjoy my savory granola over some plain nonfat Greek yogurt. Rachael Ray suggests using it as a salad or soup topper.