Savory Granola

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Savory GranolaRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Meet your new granola, which has two-thirds less sugar than most store-bought varieties. We like it with a little extra kick, but knock the red pepper back for less heat. Stir into yogurt, sprinkle over fresh fruit, or toss into salads.

Serves 12 (serving size: about 1/3 cup)


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1 1/4 cups old-fashioned rolled oats
1/2 cup pecan halves
1/2 cup coarsely chopped walnut halves
1/2 cup dry-roasted sunflower seed kernels
2 tablespoons uncooked quinoa
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh thyme
1 teaspoon kosher salt
3/8 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1 large egg white
Cooking spray


Hands-on: 8 Minutes
Total: 30 Minutes

1. Preheat oven to 325°.

2. Combine oats, pecans, walnuts, sunflower seeds, and quinoa in a large bowl.

3. Combine olive oil and next 6 ingredients (through egg white) in a bowl, stirring well with a whisk. Pour olive oil mixture over oat mixture; toss to coat. Spread mixture on a jelly-roll pan coated with cooking spray. Bake at 325° for 20 minutes or until browned, stirring occasionally. Cool completely.

Created date

December 2015

Nutritional Information

Calories 162
Fat 11.7 g
Satfat 1.3 g
Monofat 4.5 g
Polyfat 5.4 g
Protein 4 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 166 mg
Calcium 18 mg
Sugars 4 g
Est. Added Sugars 3 g