This savory oat and almond granola offers a beautifully salty, delicately sweet, and powerfully aromatic flavor profile, delivered by way of toasty crunch. Though easy to prepare, it makes an impressive and intensely delicious finishing touch for salads, soups, and more (essentially any savory dish you’d be inclined to top with toasted nuts or breadcrumbs. We especially love it sprinkled over this easy and elegant Beet and Labneh Salad.

Robin Bashinsky
Recipe by MyRecipes

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Caitlin Bensel; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Robin Bashinsky

Recipe Summary

active:
15 mins
total:
3 hrs
Yield:
Serves 16 (serving size: 2 Tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Heat duck fat in a large skillet over medium. Add shallots; cook, stirring often, until slightly softened, 2 to 3 minutes.

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  • Add oats, almonds, sugar, salt, and thyme to shallot mixture. Cook, stirring often, until slightly toasted, 2 to 3 minutes. Spread mixture on a rimmed baking sheet lined with parchment paper. 

  • Bake in preheated oven, stirring occasionally, until mixture has dried, 2 to 2 1/2 hours. Cool completely. Sprinkle on soups, salads, or savory yogurt bowls.

Chef's Notes

The granola is definitely on the salty end of the flavor spectrum, and is best enjoyed as a garnish. Duck fat can be found at specialty grocery stores like Whole Foods, Fresh Market, many ethnic grocers, as well as online

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