Savory Ginger Sesame Granola
I have always wished that there was a savory granola on the market, but I guess my manifesting has done nothing for us. Must I DO everything myself?!?! Allow me to introduce this crunchy, protein-packed granola with fresh grated ginger. The secret ingredient is…egg whites! They help to bind everything together and give it a glossy finish. It’s best eaten: by the fistful, on yogurt with a soft boiled egg, and even as a salad topper! This recipe will make a large batch, so that you can easily gift it and keep some for yourself. See how it’s made here.
Ingredients
6 cups oats
2 ¼ cups raw cashews, roughly chopped
2 ¼ cups raw almonds, roughly chopped
4 ½ cups small pretzels, some crushed
¾ cup sesame seeds
2 tsp soy sauce
2 tbsp fresh grated ginger
2 tbsp mustard powder
2 tbsp red pepper flakes
2 tbsp garlic powder
1 tbsp kosher salt
1 ½ tsp toasted sesame oil
3 tbsp honey
1 ½ cups olive oil
4 egg whites
Special Tools:
6 x 16 oz. jars with lids (I used these ones)
Various fabric cut into circles (7 “ diameter)
String or ribbon
Make it!
Pre-heat oven to 300F. Line two pans with parchment paper.
In a very large bowl, add the oats, cashews, almonds and pretzels. Mix to combine.
In a medium bowl, add the sesame seeds, soy sauce, ginger, mustard powder, red pepper flakes, garlic powder, salt, and olive oil. Whisk to combine and then add the egg whites. Whisk once more, but be careful not to fluff the mixture too much.
Pour half of the wet mixture into the large bowl of dry ingredients and mix. Repeat once more until fully incorporated. Divide the mixture onto the sheet pans and spread evenly.
Bake in 15 minute increments, tossing the granola and rotating the pan on each turn. Bake until golden brown, anywhere from 30 to 45 minutes depending on how thick the layer of granola is on the pans (pan thickness can cause faster or slower baking too). Remove and cool.
Divide the granola into jars or simply serve in a large bowl for snacking!
