Savory Granola

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. 

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