This savory granola recipe uses four types of seeds for a fiber-packed low sugar breakfast that will remind you of your favorite everything bagel! It’s also a wonderful gluten-free snack to have on hand.
One of the big lessons in my new cookbook CARBIVORE is that it’s so much better for your blood sugar to start the day with a savory breakfast instead of sweet. And yet, so many of our traditional breakfast foods, especially the packaged options for convenience, are full of a shocking amount of added sugar. Just turn over any store-bought granola and you’ll see that your breakfast might be blowing half your daily sugar quota in one sitting!
I created this savory granola recipe for the book with the goal of giving you a convenient option on hand. But also to help you rethink your traditional breakfast by throwing granola on eggs, avocado toast, and so much more. Just see this fan favorite savory oatmeal recipe if you want to know what I mean!
While I like to think of myself as an innovator, somewhere along the way, big food also started getting the memo, which is why even nature valley has a savory granola bar! This everything bagel savory granola is similar to their flavor profile but contains even more healthy seeds and protein.
Since oats are higher in carbs, I offset them with an equal amount of quinoa or millet, and tons of seeds: hemp seeds, sunflower seeds, sesame seeds and poppy seeds. The seed cracker variation in the Carbivore cookbook has hemp seeds, cumin seeds and chia seeds!
How to make savory granola:
In addition to the poppy and sesame, the mixture has the requisite onion and garlic powder to bring out the everything bagel seasoning.
If you’re low FODMAP, don’t worry, there’s a variation in the book to make this seed cracker granola with cumin seeds and caraway subbed for the alliums and chia and hemp seeds subbed for the sesame and poppy. You can feel free to mix and match with these seeds in any combination to suit whatever you have on hand.
Though this is a savory granola, it is not completely sugarless. I like a little maple syrup to offset all the savory additions. Here’s a completely sugar-free granola recipe if you’re trying to eliminate all sugar. The small amount in this recipe should still keep your blood sugar steady, especially if you serve it with other sources of fat, fiber and protein.
How to serve this savory granola
This savory granola is perfect for snacking, but if you want to make it part of a balanced gluten-free breakfast, I love using it as a crumble on top of scrambled or fried eggs. Instead of a yogurt bowl with sweet yogurt, fruit and granola, my savory formula is to go with plain yogurt, sliced avocado and a fried egg. Garnish the whole this with the granola and any herbs you have!
I hope you enjoy this sneak peak recipe from the CARBIVORE book! If you want more ideas for how to eat your favorite carby dishes without so many consequences in the body, pick up your copy here. Anyone who orders in launch month will get my Blood Sugar Bootcamp course for free! More info here.
If you’re looking for other recipes that take the sugar content down a notch, check out my low sugar oatmeal cookies or these overnight steel cut oats.
More low sugar gluten-free breakfast options:
Read on for this everything bagel savory granola recipe!
With health and hedonism,
Phoebe
Everything Bagel Savory Granola
Equipment
- 1 quarter sheet pan (I love this set of green ones!)
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup uncooked quinoa or millet
- 1/2 cup raw sunflower seeds or pumpkin seeds or a mix
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 large egg white
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or honey
Instructions
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- In a medium mixing bowl, stir together the rolled oats, quinoa or millet, sunflower or pumpkin seeds, hemp seeds, chia seeds, caraway seeds, cumin seeds, paprika, and sea salt until well-mixed. Add the egg whites and olive oil and mix until the oats and seeds are well-coated.
- Arrange the granola on the prepared pan in an even, compact layer, packing down the granola with the back of your spoon so it almost looks like a big cracker. Bake in the oven for 20 to 30 minutes, until the oat mixture is lightly browned and hardened. If you smell burning at any point, immediately remove the pan from the oven and turn the heat down.
- Let the granola cool completely on the pan. Break it apart into large clumps and store in an airtight container for up to 2 weeks, or even longer in the fridge.
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