Savory Granola Recipe

Crumbled Feta
Istock/Juanmonino

Ingredients

  • 3 ounces feta cheese
  • ¼ cup extra-virgin olive oil
  • 2 cups rolled oats
  • 1 teaspoon salt
  • ½ teaspoon pimentón (Spanish smoked paprika)
  • ½ teaspoon ground cumin
  • ¼ cup pine nuts
  • ¼ slivered almonds
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 1 teaspoon dried red chile flakes (optional)

I've never liked eating sweets for breakfast, so a few years ago I came up with a savory version of granola, which I sprinkle over Greek yogurt.

Click here to see 8 Healthy Breakfast Options. 

Directions

2 days before making granola, crumble feta finely onto a plate, spreading out the cheese as much as possible. Refrigerate it, uncovered, for 48 hours so that it dries.

Preheat the oven to 325 degrees.

Cut a piece of parchment paper to just fit onto a baking sheet, then lightly grease the parchment with a few drops of oil.

In a large mixing bowl, combine oats, salt, pimentón, and cumin, stirring well. Scatter the seasoned oats evenly over the parchment, then drizzle with the remaining olive oil.

Bake for 10 minutes, then remove the sheet from the oven and set it aside until the oats are cool enough to handle. With your hands, mix in the pine nuts, almonds, sun-dried tomatoes, and chile flakes if using, then spread the granola out evenly again on the parchment and return it to the oven.

Bake for 10 minutes more, then remove the sheet from the oven again and allow the granola to cool. With your hands, mix in the dried feta. Serve on top of plain Greek yogurt.

 

 

Nutrition

Calories per serving:

400 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

20%

Servings:

4
  • Fat 27g 41%
  • Carbs 32g 11%
  • Saturated 6g 30%
  • Fiber 5g 20%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 13g
  • Polyunsaturated 5g
  • Protein 10g 20%
  • Cholesterol 19mg 6%
  • Sodium 667mg 28%
  • Calcium 136mg 14%
  • Magnesium 92mg 23%
  • Potassium 376mg 11%
  • Iron 3mg 17%
  • Zinc 3mg 18%
  • Phosphorus 305mg 44%
  • Vitamin A 36µg 4%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 0µg 6%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 16µg 20%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...