Granola is one of my favorite things to have on hand for a quick breakfast or snack. I really enjoy creating granola recipes – I made some tasty ones for my new book including chocolate hazelnut and bourbon pecan. I also branched out into some savory granolas – and have fallen in love with those too.
I’m sharing the recipe for Curry Cashew Savory Granola today. I have a few others in the book, but this one is amazing on plain coconut or soy yogurt. I like savory granolas as a salad topping, sprinkled on pasta or as a snack.
You could try making a vegan yogurt dressing with some garam masala and throw in some cooked garbanzo beans to make it a well-rounded meal.
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Serves: 2 cups
- 2 tablespoons (14 g) ground flaxseed
- mixed with 4 tablespoons (59 ml) warm
- 1 cup (92 g) rolled oats (*make sure oats are marked gluten-free)
- 3 tablespoons (45 ml) olive oil (**replace oil with 1 tablespoon [15 g] ground
- flaxseed mixed with 2 tablespoons [30 ml] warm water in addition to the amount above)
- 1⁄3 cup (55 g) golden raisins
- 1⁄3 cup (26 g) finely shredded coconut
- 1⁄3 cup (43 g) minced cashews nuts
- 1 teaspoon garam masala
- ½ teaspoon cumin
- ¼ teaspoon granulated garlic
- ¼ teaspoon chili powder
- ¼ teaspoon ground coriander
- 1⁄8 teaspoon ground mustard
- salt, to taste
- Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper.
- Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
- Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat
- piece about ¼ to 1⁄8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the middle is no longer wet.
- Let cool on cookie sheet and break it up into large or small chunks with your hands.