There are certain recipes that, once made, compel you to marvel at the fact that you didn’t make them sooner. I’m thinking of socca, for example, which took me years to try, or cauliflower steak. This savory turmeric spice granola is the latest to give me that sense of inevitability. I love granola, and I love sweet/savory food combinations, so I guess it was only a matter of time–and now I can’t believe I waited so long!
I’ve let my first foray into savory granola territory be inspired by Indian spices: curry, turmeric, cumin, and cinnamon. I love the effect, but now that I’ve tried this combination of flavors I’m eager to try more. I’m thinking about an herbed version soon (rosemary and thyme, maybe?), as well as something with barbecue flavors. An Asian inspired version, with tamari and five spice, might be interesting, too. And who knows what else will spring to mind.
A few notes on this recipe:
1. It’s easy to customize. One of my favorite things about making the granola was that I used pantry ingredients from start to finish: there’s nothing I had to run out to the store for once the idea occurred to me.
So, you’ll see pumpkin seeds, sunflower seeds, and sesame seeds here, but those could very well have been chopped cashews or walnuts, sliced almonds, or hemp seeds. It’s definitely worth treating this recipe as a chance to use up what you have.
2. Having done buckwheat granolas for a very, very long time, I now prefer to mix it up and do a combination of rolled oats and buckwheat groats. But you can definitely try playing with the ratio of buckwheat to rolled oats, and see what you like best.
3. As I said, I’m a sucker for the sweet/savory thing. So, I used a full 2 tablespoons of agave and added golden raisins. I do recommend one tablespoon syrup to evoke a hint of the sweet and savory combination, but whether you use two is totally up to you. So, too, is the choice to add a bit of dried fruit. If you like, you can try adding chopped apricots, prunes, or dates instead of raisins.
4. Speaking of things that it took me ages to try, this is the first recipe I’m posting on the blog that features aquafaba! (And yes, it’s as versatile and awesome a binder/egg replacer as everyone says.) This was an easy choice for me because I nearly always have a bunch of canned chickpeas at home, waiting to be used in salads and hummus, and saving the aquafaba allows me to use a component that I’d otherwise throw away. If you don’t have chickpeas at home, a combination of 1 1/2 tablespoons ground flax meal and 4 tablespoons warm water will work nicely as a substitute.
When it comes to things you can do with this granola, sky’s the limit! Use it to add spice and flavor to salads, bowls, or a big sheet pan of freshly roasted vegetables. Sprinkle it onto some soy or almond yogurt for a savory breakfast parfait. Use it to top some hot-from-the-oven baked potatoes. I think it would be an incredible topping for crispy roasted cauliflower.
Or, just enjoy the granola as an afternoon snack–a savory alternative to most bars and snack balls.
Above, you see a super simple way of serving the granola: with greens, lightly dressed in olive oil and lemon, plus some chickpeas. On Thursday, I’ll be sharing a different and slightly more creative idea for what to do with your savory granola. (Hint: it’s one of my new favorite breakfast dishes, and I think you guys will love it!)
Can’t wait to hear how you enjoy this sweet and savory treat. Hope you’ll have a chance to try it soon, and I look forward to sharing some new variations on the theme as soon as I’ve tried them! Happy Tuesday, all.
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I am terribly allergic to buckwheat. What would you recommend using instead?
Try replacing them with additional rolled oats or with puffed rice. Enjoy!
I have roasted buckwheat groats….do you think that would work in place of the raw? I picked it up by mistake and trying to figure out ways to use it.
I think roasted will work fine! Hope you enjoy the recipe.
I’ve actually been adding a good pinch of salt and generous black pepper to my granola for years, which i love with the sweeter ingredients. This version sounds great!
I love the use of the granola on salad, i know i will love tha
I love the idea of salt and pepper even with more traditional granola — will have to try that!
I love it when recipes are really flexible. That way all you have to do is learn the basics of how to make it and then you can experiment as much as you want with the actual ingredients.
This looks very good! I never even thought of making savory granola but I love the idea. It sounds really delicious!
Savory granola? I love this! Turmeric is so insanely good for you. How lovely to have a way to incorporate it into snacks and salads.
This is so GENIUS! I would have never thought of savory granola but I think this so great!
I LOVE savory granola, especially on top of avocado toast! It adds such a nice crunch 🙂 Also, these photos are stunning, Gena! Just gorgeous!
Gena! OMG! I’m behind on reading your blog, and I am SO glad I thought to myself, what the hell, I know I should get dressed but just see what the new recipe is. . .I am nearly jumping out of my chair with excitement! Tumeric granola! With aqua fava!! I cooked some chickpeas a few days ago and still have the liquid wondering what I should do with it. . .I am going through some dental work, which makes granola a stretch, but I can still make it and share it with my kids or douse it in hazelnut milk or whatever!! One way or the other, one time or another, I am going to try a version of this! Woohoo! SO cool. 🙂 xo
Looks so good! I have made sweet turmeric granola but this savoury version is definitely on my to-do list 🙂