Savory to Start Granola

Ingredients

 

  • 2 cups dry, rolled oats (optional sub: buckwheat groats)
  • 3 tbsp. unsweetened 100% cocoa powder
  • 2 tbsp. powdered sage (optional sub: curry powder and/or ginger)
  • 3⁄4 cup hazelnut butter (optional sub: peanut butter)
  • Unsalted pumpkin seeds (optional sub: sunflower seeds)
  • Milk of choice

Instructions

 

  1. Preheat a frying pan on medium-low heat.
  2. Pour oats into frying pan, stirring until slightly toasted and warmed through, about 15 minutes.
  3. While warming oats, add nut butter to a small saucepan and heat until warmed through.
  4. When oats are slightly toasted, add cocoa powder and sage, stirring until evenly incorporated.
  5. Remove oat and spice mixture from heat and add nut butter, stirring until evenly incorporated.
  6. To serve, place in small bowl, add pumpkin seeds and milk of choice to taste.
  7. Cool and store remaining granola in an airtight container.

Recipe by CB McGillivray

Clifford (CB) McGillivray is a poet, painter and cook who also takes time as a garden and farm hand. He currently lives in rural Lane County.