Savory Granola Recipe


Nutrition

Cal/Serving: 400
Daily Value: 20%
Servings: 4

High-Fiber
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat27g41%
Saturated6g30%
Trans0g0%
Carbs32g11%
Fiber5g20%
Sugars3g0%
Protein10g20%
Cholesterol19mg6%
Sodium707mg29%
Calcium136mg14%
Magnesium92mg23%
Potassium376mg11%
Iron3mg17%
Zinc3mg18%
Phosphorus305mg44%
Vitamin A276IU6%
Vitamin C2mg3%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg17%
Niacin (B3)1mg7%
Vitamin B60mg8%
Folic Acid (B9)26µg6%
Vitamin B120µg6%
Vitamin D0µg0%
Vitamin E3mg15%
Vitamin K16µg20%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Crumbled Feta
Istock/Juanmonino

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. 

3.5
Ratings4

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)

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.

 

 

Recipe Details

Savory granola will keep for 3 or 4 days in an airtight container in the refrigerator, but is best eaten fresh.

Servings: 4

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