Everything Bagel Savory Granola
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. The recipe is adapted from my cookbook CARBIVORE: 130 Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love.
Servings 3 cups
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.
Video
Notes
Seed Cracker Granola Variation (Low FODMAP): Sub chia seeds for poppy seeds, and hemp seeds for sesame seeds; Sub 2 teaspoons caraway seeds and 1 teaspoon cumin seeds for the onion and garlic powder.