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Savory Granola

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 8 mins
Total time 30 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.