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 – 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 and it’s amazing on plain coconut or soy yogurt. Savory granola is great as a salad topping, sprinkled on pasta or as a snack by the handful.
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 topped with this crunchy topping.
Curry Cashew Savory Granola From OATrageous Oatmeals
One of the reasons I love curry is that it blends spices used in desserts with savory and fiery flavors. Because of that, this granola straddles the line between savory and sweet.
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
- 1/2 teaspoon cumin
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1 ⁄8 teaspoon ground mustard
- salt, to taste
Instructions
- 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.
Notes
Nutrition Information
Amount Per Serving Calories 680Saturated Fat 13gSodium 322mgCarbohydrates 66gFiber 11gSugar 19gProtein 14g
Deb E says
Love all the spices in this one, especially the mustard!
Loren Sanders says
Uh, I got new glasses a few months ago, and no matter how closely I look at this recipe…I can’t find ANY curry in it. What the…???
Kathy Hester says
Garam masala is a curry spice blend.
Judy says
Curry is a blend of spices. There are many variations depending on the region the curry (spice blend” comes from. Most famous are Indian Curries such as Garam Masala, Vindaloo, or Rogan Josh. There are Southeast Asian curry blends as well. These include Red, Green panning and massaman, ones from Thailand. I know there are others, but I am not familiar with them. But basically the word “curry” is a catch all for a spice blend, and not a single herb or spice. But then there are also “Curry leaves” that are used in East Indian (and maybe other) cooking. But curry leaves used alone in a recipe will not impart the complex flavors that the blended spices, such as those mentioned in this recipe, provide. Curries range from mild o very hot, depending on the spice levels.
Martia says
Is the shredded coconut sweetened or unsweetened?
Kathy Hester says
Unsweetened is what I use.