Savoury Curry Granola

We all have recipes we are famous for.  The one that family and friends routinely ask us for the recipe or servings of.  In my case, that is hands down granola.  It is somewhat of a shock to me that I don't have a granola recipe on this site yet, given the multitude of granola I have made in this lifetime.  A couple years ago I made several creations for a friend's wedding favours.  All of them were sweet concoctions with a small twist.  Think spicy chocolate cherry, pina colada and apple caramel.

But this granola is a whole new frontier to me.  I've made garam masala flavoured granola before, so I knew the curry could work, but would I be missing the sweet factor?  Not at all!  The granola made an amazing soup topper (that soup recipe coming soon) (recipe here) and on another day, a nice crunch to salad (think crouton).  Eaten straight up it is also a hearty snack for midday munchies.  It packages up easily and stores for up to two weeks.

Looking for a foodie Christmas gift?  This might be just what you're looking for to surprise the person with an adventuresome palate.  Packaged up in little jars or bags, it makes for a pretty sight.  Provide instructions to serve on soup or salad or snack on it's own.  People will be asking you for the recipe in no time!

Savoury Curry Granola

adapted from the kitchn

3 cups large flake oats

1/2 cup almonds, chopped

1/2 cup sunflower seeds

1/3 cup hemp seeds

1/2 cup unsweetened large coconut flakes

3 Tbsp sesame seeds

1 tsp salt
1/4 tsp cayenne

1 large egg white

2 tsp Worcestershire sauce

2 Tbsp green curry paste

1/3 cup coconut oil, melted

Preheat oven to 300°F. Place the oats, almonds, sunflower seeds, hemp seeds sesame seeds , coconut flakes, cayenne and salt in a large bowl and stir. In a small bowl, whisk the egg white and Worcestershire sauce. Drizzle over the oats mixture and stir to evenly coat. Combine the melted coconut oil, with the curry paste until paste is incorporated.  Add to oats, working fast to evenly coat the oats mixture before the coconut oil begins to stiffen up.  Spread in an even layer on a rimmed baking sheet. Bake for 25-30 minutes, stirring every 10 minutes for the first 20 minutes, then every 5 minutes until the granola is lightly browned and slightly crisp. (It will become crisper as it cools.) Let cool completely in the sheet pan and store in an airtight container for up to 2 weeks.