Savoury nutty granola
Serving: 4
Prep Time: 20 minutes
Ingredients
- 1 cup raw cashews, roughly chopped
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 cups rolled oats
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey (optional)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried herbs
- ½ tsp sea salt (adjust to taste, depending on saltiness of soy sauce)
- 2 tbsp nutritional yeast (for added umami)
Method
- Preheat your oven to 165°C (325°F). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, stir together the cashews, sunflower seeds, pumpkin seeds, and rolled oats.
- In a smaller bowl, whisk together the olive oil, soy sauce, honey (if using), garlic powder, smoked paprika, dried herbs, and sea salt.
- Pour the wet mixture over the dry ingredients. Stir thoroughly until every piece is coated and glistening.
- Spread the mixture evenly across the lined baking sheet.
- Bake for 20–25 minutes, stirring every 8–10 minutes to ensure even browning. Keep a close eye — nuts and seeds can brown quickly near the end.
- Remove from the oven and immediately sprinkle over the nutritional yeast. Gently stir to coat the mixture while it’s still warm.
- Let the granola cool completely on the tray — it will crisp up beautifully as it cools. Once cool, store in an airtight container at room temperature for up to 2 weeks.
Chef Notes
- Pumpkin seeds: Linked to improved heart health, stable blood sugar, and better sleep
- Cashews: A nutrient-dense source of plant protein, magnesium, iron, and zinc
- Nutritional yeast: A vegan favourite for its cheesy flavour and B-vitamin content
- Honey (optional): Natural antibacterial and anti-inflammatory properties, rich in antioxidants
- Serving Suggestions: Sprinkle over avocado toast or savoury porridge,to add crunch to roasted vegetables or creamy soups, use as a salad topper instead of croutons or pack into jars for a protein-rich snack on the go
