Decidedly Not-Sweet Granola by Alison Roman

Episode 31: Alison Roman

Aside from eating this for breakfast over yogurt with cucumbers (page 112), this granola is really great to use like croutons in salads as well as for plain old out-of-hand snacking. I don’t want to push this recipe too hard, because it’ll seem like I have some sort of savory granola agenda, but just know that it’s one of the few things in this book that is in my pantry at all times.

Like the sweet version on the facing page, this one gets its crunch from egg whites, and the ingredients are rather flexible. I like to pack as much variety into this as humanly possible, always adding a new seed or grain when I have them on hand, and you should feel free to do the same. The soy sauce here not only adds some good old-fashioned saltiness, but its residual sugars also help everything caramelize and stick together, which is nice since this contains way less sweetener than a regular granola.

SERVES: about 5 cups

INGREDIENTS

  • 1½ cups rolled oats

  • 1 cup raw sunflower seeds

  • 1 cup raw pumpkin seeds

  • 1 cup buckwheat groats

  • ½ cup flaxseeds

  • ½ cup black or white sesame seeds

  • ¼ cup nigella seed (if unavailable, use more black or white sesame seeds)

  • 3 large egg whites

  • ⅓ cup olive oil, peanut oil, or grapeseed oil

  • ¼ cup maple syrup

  • ¼ cup caraway or fennel seed

  • 2 tablespoons Aleppo pepper (optional)

  • 2 tablespoons soy sauce

  • 2 teaspoons kosher salt

  • Freshly ground black pepper

MAKE AHEAD: Granola can be made 1 week ahead and stored in an airtight container at room temperature.

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.

Combine the oats, sunflower seeds, pumpkin seeds, buckwheat, flaxseeds, sesame seeds, nigella seed, egg whites, oil, maple syrup, caraway seed, Aleppo pepper (if using), soy sauce, and salt in a medium bowl and toss to mix until everything is evenly coated. Season with plenty of black pepper.

Spread the mixture onto the prepared baking sheet and bake, stirring every 15 minutes or so, until everything is golden brown and toasty, 45 to 55 minutes. Let cool completely and break any large clumps into smaller pieces before storing in glass jars or ziplock bags.

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Reprinted from Dining In: Highly Cookable Recipes. Copyright © 2017 by Alison Roman. Photographs copyright © 2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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