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Savory Granola

Source of Recipe

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Savory Granola

Myrecipes.com – e-mail
Cooking Light - January 2016 - Sidney Fry, MS, RD,
Not yet rated.
Hands-on: 8 Minutes - Total: 30 Minutes
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

Preparation:
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.

1/3-cup serving equals: 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; Sodium 166 mg; Sugars 4 g