Curry Cashew Savory Granola From OATrageous Oatmeals

Savory Granola

Photo by Kate Lewis

Granola is one of my favorite things to have on hand for a quick breakfast or snack. I really enjoy creating granola recipes and 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, to sprinkle on pasta or just to eat by the handful as a snack.

It was be great on a salad. 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.

OATrageous Oatmeals pre-order promotion

Photo by Kate Lewis

Did you already order your copy of  OATrageous Oatmeals? If you want to wait until later go ahead and put it on your Amazon wish list – maybe someone else will buy it for you!

If you have already pre-ordered your copy please make sure to email a copy of your receipt to oatrageousoatmeals@gmail.com. Please make sure the subject of the email is: OATrageous Pre-Order Promotion. The first 100 people to email in their pre-order receipts will get a goodie box that’s full of goodies you can use in recipes form the bool.

Curry Cashew Savory Granola from OATrageous Oatmeals

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Serves: 2 cups

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soy-free, gluten-free option*, oil-free option** Curry Cashew Savory Granola From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Ingredients
  • 2 tablespoons (14 g) ground flaxseed
  • mixed with 4 tablespoons (59 ml) warm
  • water
  • 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
Directions
  1. Preheat oven to 350F (177C) and either oil a cookie sheet or line it with parchment paper.
  2. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
  3. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat
  4. piece about ¼ to 1?8-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the
  5. middle is no longer wet.
  6. Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top
  7. salads or plain yogurt, or just eat by the handful for a snack!

Comments

  1. Love all the spices in this one, especially the mustard!

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