Looking to change up your breakfast options? Why not start your day with a twist on the traditional sweet muesli many of us default to?
The trend for savoury granola has made its way out of restaurants and into our kitchens, and is now not only being used as a great morning option, but is becoming popular as a topping which adds crunch and fibre to salads, soups, dips and breads at all times of day. If you want a kick of healthy fuel to add some freshness to your spring diet, this is the way to get it!
To make a tasty savoury granola, preheat the oven to 170°C and combine 2 tablespoons LSA with ¼ cup warm water. Set aside. Drain and rinse 400g canned chickpeas, dry with paper towel, and place in a bowl with 1 cup rolled oats, ⅓ cup each of sultanas and pine nuts, 1 teaspoon garam masala, ½ teaspoon each ground turmeric and ground cumin, and ¼ teaspoon each of chilli powder and garlic salt. Stir to combine, then add LSA mixture, ¼ cup extra virgin olive oil and 1 tablespoon honey. Give the mixture another good stir, transfer to a large, baking paper-lined oven tray and spread into an even layer. Bake for 50 minutes or until lightly golden and dried. Season with salt to taste and leave to cool on a tray.
Our recipe will give you 3½ cups of savoury granola, which should be stored in an airtight container in a cool, dark place.