Savory Granola

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THE WHY BEHIND THIS RECIPE

You all know how much I love my granola (I make a batch every week) and so when Ali Layfayette introduced me to the idea of putting granola on top of SOUP I think my life changed forever. I highly recommend putting this on top of the beet & greens soup, or on top of salads, eggs, hummus…really on top of ANYTHING. It’s filled with micronutrients, omega-3s (walnuts 🙌🏼), and fiber and great way to add a little more nutrient density to any meal. Watch the whole reel below for a hack on how to save burnt granola, which I often accidentally do.

A quick note on the oats in this recipe: I generally avoid a large quantity of oats, and I never eat oats by themselves. My OG Granola is just nuts and seeds, but since I’ve trained my body to be metabolically flexible, I’ve been finding I can tolerate a small amount of oats without any blood sugar impact lately. In this recipe, the oats are paired with lots of other nuts and seeds (for protein and fiber) which helps the body digest them and absorb the carbs more slowly into the bloodstream. When I do have oats, my preferred oats are the Bobs Red Mill Protein Oats. These are a conventionally bred, Non-GMO Project Verified variety that is 50–60% higher in protein than their regular oats. This also helps with blood sugar balance!

This is a guest recipe by my dear friend Ali Layfayette.

Yield: Makes about 6-8 servings

Total time: ~45 minutes

• Prep time = 15 minutes

• Cook time = 30 minutes

WHAT YOU NEED

• 1/2 cup buckwheat

• 1/2 cup hazelnuts

• 1/3 cup chopped walnuts

• 1/3 cup chopped pistachios

• 1 cup steel cut oats (

  • Note: you can alternate these for another cup of nuts to make even more blood sugar friendly

• 2 tbsp chia seeds

• 1 tbsp coriander seeds

• 1/4 cup olive brine (prefer kalamata)

• 1/4 cup tahini

• 2 tbsp olive oil

• 1 sprig rosemary, chopped

• 1 tsp salt

• optional: 1 tbsp maple syrup (makes it a little sweet and a little savory, but you can omit and it will still work great)

HOW TO DO IT

1. Preheat oven to 325. Line a baking sheet with parchment. Get out a large bowl and a small bowl.

2. Lightly crush buckwheat, walnuts, hazelnuts, pistachios, and coriander with a mortar and pestle or using the back of a knife. Add to a large bowl.

3. Add in the oats and chia next.

4. In a small bowl, whisk together tahini, oil, olive brine, rosemary, and salt/pepper. Pour over nut mixture and stir until well combined.

5. Spread granola in a thin even layer on lined baking sheet, press down with a spatula.

6. Bake for 30-40 minutes, rotating and stirring every 15 minutes. Let cool completely on baking tray.

   • If you burn it a little, add some olive oil or olive brine back on top while it’s still warm and it will freshen it right up!

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Nutritional Info

Per serving, makes about 10-12 servings

Calories: 211
Total Fat: 14g
Carbs: 15g
Fiber: 4g
Net Carbs: 11g
Protein: 6g
Sugars: 1g