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Parmesan Rosemary Savory Granola Recipe

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Variety is the spice of life.

Or maybe it’s garlic because I put that shit in everything, or at least most savory things because garlic is the bomb diggity.

No diggity. No doubt.

Parmesan Rosemary Savory Granola

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.

Parmesan Rosemary Savory Granola

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.

Pumpkin Curry with Parmesan Rosemary Savory Granola

Pumpkin Curry with Parmesan Rosemary Savory Granola

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.

Spinach Salad with Strawberries, Blue Cheese and Parmesan Rosemary Savory Granola

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.

Parmesan Rosemary Savory Granola 2

Parmesan Rosemary Savory Granola
This has the demeanor of your favorite crackers with better flavor. It's great added to creamy soups, crisp salads, snack platters or eaten by the fistful.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 cups Rolled Oats
  2. 1 cup Sunflower Seeds, unsalted
  3. 3/4 cup Unsalted Almonds, chopped
  4. 3/4 cup Unsalted Almonds, sliced
  5. 1/2 cup Unsalted Pistachios, shelled and chopped
  6. 3 Tbsps. Flax Powder
  7. 1/2 tsp. Salt
  8. 1 tsp. Garlic Powder
  9. 3/4 tsp. Onion Powder
  10. 2 tsp. Fresh Rosemary, diced
  11. 1/3 cup Parmesan Cheese, packed
  12. 1/3 cup Olive Oil or Organic Canola Oil
  13. 1/2 cup Brown Rice Syrup
Instructions
  1. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  2. Combine the dry ingredients in a bowl, from the rolled oats to the parmesan cheese.
  3. 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.
  4. 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.
Notes
  1. If using salted nuts, omit the salt in the recipe.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
This post is being shared with Sprint 2 The Table’s Strange But Good because that’s my girl. Plus savory granola. Hello? Totally strange and so worth it. It’s also being brought to the table at the following fabulous parties: Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, and The Novice Gardener’s Fiesta Friday. 

Have you ever tried a savory granola? Would you?  

**All granola recipes are the property of City Hippie LLC and not intended for resale purposes.

Comments

  1. Khushboo says

    Ooh hot dignity damn- I’ve never tried savoury granola but now I’m kicking myself..this looks all kinds of genius. Savory granola > croutons without a doubt..at least when Meg is making it! Along with making it for myself, I bet it would be an awesome gift to take over to someone when visiting their place- I can only imagine it being a hit. And let’s be for real- if it’s got cheese, you know it’s gonna be good ;)!
    Khushboo recently posted…A few of my favourite thingsMy Profile

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  3. Sara says

    I don’t like granola OR muffins because it’s sugar central. Sugar is fine, but I always feel a bit ill. THEN I discovered savory muffins – spinach, cheese, olives <3. Heaven.

    I've been wondering if there were savory granola bars but I never see them and wasn't sure that would be good. I love the idea of loose savory granola though!!!
    Sara recently posted…my new life.My Profile

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  4. Tara @ Rovin' Rambler says

    Actually, savory granola makes perfect sense to me…not that I’ve ever really thought about it before, but your reasoning is compelling! Admittedly it seems more likely that I’d shove fistfuls of it into my mouth vs. delicately sprinkling over a salad, but I think both could be viable options 🙂

    Reply

  7. danielle says

    oh snap, you got me with this one. i love rebellious sassy food. YES. i’m a weirdo that never ate granola because i thought it was so… common? i prefer my own concoctions and would refuse to buy some companies idea of what mixture they think i should like. i’ll make my own, thank you.
    now this is genius – savory granola sprinkled in STUFF. omg… my brain is happy and buzzing with possibilities. i love cruncy savory bits of love.
    happy friday!

    Reply

  8. Brittany says

    You…are a genius. I MUST have crunch with things like soup or smoothies. Granola always finds its way on top of my smoothies because I’m a texture whole and need to feel like I’m “eating” everything, but soups always result with chips or crackers. THIS is a fantastic idea, I love it.
    Brittany recently posted…BeautifiedMy Profile

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  9. Jen @ Chase the Red Grape says

    Oh holy Yum! I always out pumpkin seeds in my soup but this would take it to another level!
    And I’m with you on the garlic, there can never be enough. My guacamole is sooo garlicky and I don’t care! It’s the way I like it and besides, david is eating it too so if we both have garlicky breath it doesn’t really matter!
    Jen @ Chase the Red Grape recently posted…Friday Feelings!My Profile

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  22. Sarah Pie says

    I LOVE this!! I put crackers on top of everything because my mouth likes the crunch, I never would have thought to skip the cracker and make a batch of granola instead but that is exactly what I am going to do the next time I stock up on oats 🙂

    Reply

  23. Amanda @ .running with spoons. says

    I’ve been in the blog world for so long that I’m pretty sure no combo is too crazy for me. Heck, I eat my oatmeal savory sometimes, so why not granola?! I -do- have to be careful with the garlic, though, since my stomach isn’t the biggest fan. But I’d be willing to risk a little discomfort for a few handfuls of this. Ohhhhemgee.
    Amanda @ .running with spoons. recently posted…. currently – march 2015 .My Profile

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