Variety is the spice of life.
Or maybe it’s garlic because I put that shit in everything, and or at least most savory things because garlic is the bomb diggity.
No diggity. No doubt.
Garlic makes everything taste better. It also wards off vampires, combats the common cold and shields you from unwanted advances. Yeah, just blow a puff of hot garlicky breath on the creepy, blood-lusting, fanged fella invading your personal space and see how fast he heads for the hills. He’d give Julie Andrews a run for her money.
I’m also pretty certain this is why my Da, deliberately misspelled because he’s too cool for the last d, tried to get me hooked on garlic when I was only a young pup. He knew it’d keep potential suitors away. While his idea didn’t pan out long term, I now happen to have strong amorous feelings for these bulbs of delight, which is why I decided to incorporate some into my latest and craziest granola recipe to date.
I put garlic in granola.
I even added rosemary and Parmesan cheese.
Now wait a second. Come back here. Don’t go running away just yet. Allow me to explain.
I know Parmesan Rosemary Savory Granola sounds odd; maybe it’s even a smidge crazy, which is par for the course when it comes to me. Odd, crazy, but super effing tasty. I can even understand why granola doesn’t automatically come to mind when you think of these flavors, although there is no denying the power of the garlic, parmesan, rosemary combo. It’s the trifecta of all things we want in our mouth.
As strange as this recipe sounds, I can promise you it’s amazing. I’m not sure what else to say other than you’re gonna have to trust me on this one. It’s unusual to be sure, and it’s also out of this world, fantastic.
In addition to my not so humble opinion, I ran several batches by my coworkers, who gave this latest version all the thumbs up. I even got a serious offer to be paid for my services. Anyone know the going rate for granola? My own Hubby, who proclaimed to prefer my sweeter granola concoctions, went back for seconds, then thirds, followed by a take away Tupperware for school.
I recognize this is not the kind of granola you’d eat for breakfast with a dollop of yogurt or soaked in milk. No, no. Instead, this is the kind you toss in a bowl of creamy Pumpkin Curry, giving it another layer of depth and texture. By the way, you know it’s really good when you deliberately incorporate granola and sour cream into every spoonful.
This is the kind of granola you scatter across salads as a healthy and gluten-free alternative to croutons. The kind you add to your fancy pants snack platters. The kind designed to be a party in your mouth.
This granola has the demeanor of your favorite seedy, nutty, grainy cracker, without the form. It’s a mixture of oats, almonds, pistachios and sunflower seeds, making each bite a savory, salty, crunchy delight, designed to tantalize your taste buds. The brown rice syrup binds everything together without overshadowing the real star of the show: the Parmesan Garlic Rosemary combination, also known as a musical medley in your mouth.
Move over sweet granola, vampires and ill-suited paramours, I’ve got a new weapon in my arsenal.
- 3 cups Rolled Oats
- 1 cup Sunflower Seeds, unsalted
- 3/4 cup Unsalted Almonds, chopped
- 3/4 cup Unsalted Almonds, sliced
- 1/2 cup Unsalted Pistachios, shelled and chopped
- 3 Tbsps. Flax Powder
- 1/2 tsp. Salt
- 1 tsp. Garlic Powder
- 3/4 tsp. Onion Powder
- 2 tsp. Fresh Rosemary, diced
- 1/3 cup Parmesan Cheese, packed
- 1/3 cup Olive Oil or Organic Canola Oil
- 1/2 cup Brown Rice Syrup
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- Combine the dry ingredients in a bowl, from the rolled oats to the parmesan cheese.
- Add oil of choice, stirring to coat everything. Add brown rice syrup, stirring again to coat everything. Once combined, spoon mixture onto a baking sheet. Leave clumped together. Do not spread out on the baking sheet.
- Bake at 325 for 25 total minutes, stirring at the 10 minute and the 20 minute mark. Remove from oven and let cool for at least 30 minutes and up to overnight. It will keep in an airtight container for several weeks.
- If using salted nuts, omit the salt in the recipe.
Have you ever tried a savory granola? Would you?