Move over pretzels — savory granola is going to be the new salty snack you’ll crave with a beer. This version with rosemary and cayenne is savory, spicy, and just a little sweet. It’s totally addicting but don’t worry: the ingredients are all wholesome, and will leave you feeling great.
Winning Combo: Rosemary, Maple Syrup, Cayenne
I’ve seen a few versions of savory granola floating around the internet lately and was excited to make my own. The version I’ve made here, with rosemary, cayenne, and a touch of maple syrup, reminds me of the bar nuts my husband and I used to get at Nick’s restaurant here in San Clemente. The place is always packed but we never minded because we’d have a drink at the bar while we waited for our table, enjoying these epic nuts — they were sweet, savory, and spicy all at once and completely addicting. It’s been a few years since I’ve had them but the flavors have stuck with me.
How to Make Granola Clusters
This savory granola follows roughly the same formula as my sweet granola, using almond flour to bind the mixture into snackable clusters. So the first way I would suggest eating it is by the handful with a cold beer, as immediately suggested by my husband when he tried it (granted, he doesn’t need much motivation to pair anything with a beer; it comes pretty naturally to him).
How to Eat Savory Granola
Here are some other ideas which you could actually serve to your underage children: sprinkled on sweet potatoes, on top of a pureed soup, in lieu of croutons on a salad, as a crunchy addition to rice bowls, or layered on a vegetable gratin.
Savory Granola with Rosemary and Cayenne
A little sweet, a little spicy, a little savory, and completely addicting: this granola can be served on soups, salads, baked potatoes, vegetable gratins, or just eaten by the handful.
- 5 tablespoons maple syrup
- 1/4 cup olive oil
- 1 egg white beaten
- 1 1/2 tablespoons minced rosemary
- 1 1/2 teaspoons salt (reduce this amount if using salted nuts)
- 1/4 teaspoon cayenne
- 2 1/2 cups almond flour
- 2 cups rolled oats
- 1 1/2 cups peanuts
Preheat oven to 275 degrees.
Mix maple syrup, olive oil, and egg white in large bowl. Then add rosemary, salt, cayenne, and almond meal. Stir to form a wet, sticky batter.
Add oats and nuts. The mixture should form loose clumps. If the whole thing sticks together like a batch of cookie dough, add more oats to create a drier, more crumbly consistency. If it's too loose and crumbly and not forming clumps, add a little more egg white to bind it together.
Spread crumbly mixture out over two parchment-lined baking sheets. Place sheets on two separate racks in the oven and bake for 15 minutes. At 15 minutes, take out granola, stir it around a little, and swap locations in the oven.
Bake for another 10 minutes, and then check to see if it's done. You may need more time -- I usually need another 5-10 minutes -- but at this point I start to watch it like a hawk. The clusters can turn from slightly golden to burned and bitter in as little as two extra minutes so beware.
Granola is done when just starting to turn golden. Often the granola clusters will be soft when you first take them out, and then become crunchy as they cool off, so it's best to take out a piece, wait for it to cool, and bite into it to see if it has the crunch you're looking for.
Let granola cool completely before storing in an airtight container. Eat within a few weeks. And according to the Kitchn, you can even seal it in an airtight container and freeze for up to three months. Just let it sit out on the counter overnight to thaw.
*Almond meal can certainly be used in place of almond flour here. Generally almond meal is a little more coarsely ground, and often contains the skins. In this recipe either option will work well. **feel free to sub for your favorite nut