Description
Savory Granola is great for snacking or topping soups and salads. It’s gluten-free and vegan with stovetop and oven instructions included.
Ingredients
- 1 cup raw pecan pieces
- 1 cup gluten-free oats
- 1/3 cup raw pumpkin seeds
- 1 tablespoon chopped fresh sage
- 1 teaspoon fresh thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
Instructions
Oven instructions:
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a large bowl, mix together the pecans, oats, pumpkin seeds, sage, thyme, garlic and salt. Add in the oil and maple syrup and stir until well combined.
- Spread the granola mixture out onto the prepared baking sheet.
- Bake for 18-22 minutes, or until the granola starts to brown. Stir a few times to ensure it doesn’t burn.
- Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools.
Stovetop instuctions:
- Grease a 10-inch cast iron pan or non-stick skillet with oil and preheat the pan over medium heat.
- In a large bowl, mix together the pecans, oats, pumpkin seeds, sage, thyme, garlic and salt. Add in the oil and maple syrup and stir until well combined.
- Add the granola mixture to the skillet, reduce heat to medium-low and cook for 10-15 minutes, or until browned and crispy. Stir frequently to prevent burning and reduce heat to low if necessary.
- Let the granola cool in the skillet, stirring occasionally as it will still brown in the skillet even after it is removed from the heat.
Notes
- I used pecan halves in this recipe and just pulsed them in the food processor. You can also just buy pecan pieces, or use whole or chopped pecans. I’ve used them all. It just depends on how chunky you want your granola.
- The pecans, pumpkin seeds and sage can burn easily and quickly in both the oven and on the stovetop. Stirring the granola often will help prevent this. (You can also turn down the heat if necessary).
- I used fresh sage and thyme in this recipe, but you can also use dried herbs. Just reduce the amount by one-third as dried herbs are usually more potent than fresh.
- Since we’re toasting the nuts and seeds in the granola, you’ll want to avoid using roasted nuts and seeds as they’ll burn more easily.
- This granola will keep at room temperature for a few days or in the fridge for up to 2 weeks. You can also freeze it for up to 3 months.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
