I don’t know about you but in spite of my good intentions (mastering the art of watercolour painting, getting to grips with my abysmal French and Spanish language skills, reading improving books), the Coronavirus lock-down has led to me gorging on trashy novels, trashier TV programmes and an awful lot of snack food.
I thought I could at least munch on something nutritious, if not exactly slimming, so I made this savoury granola. Scatter it on salads, on soups, on baked Brie (yum) or just eat it in fistfuls from the jar while watching the aforementioned bad telly. Vacuum the sofa cushions later.
You can vary it according to personal taste and what you have in your cupboard, but keep the ratios roughly the same. It’s so simple it’s something you could make with the kids, if they enjoy non-sugary snacks, though you might want to dial down the chilli.
100g porridge oats (jumbo oats if you have them)
2 tbsp pumpkin seeds
50g unsalted nuts (I used cashews)
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp sesame seeds (50:50 black and white if you have them)
1 or 2 tbsp unsweetened desiccated coconut
1 tspn smoked paprika
Up to 1 tspn chilli flakes
1 tbsp soy sauce
1 tbsp maple syrup/runny honey/agave syrup
1 large egg white, lightly beaten
Heat the oven to 180C/350F/Gas Mark 4.
Put all the ingredients in a bowl and mix together.
Line a baking tray with parchment and scatter in the mixture. Bake for 20-25 minutes in the centre of the oven, gently stirring the sides to the middle halfway through, without breaking up the clumps. It should look golden, not charred. Keep an eye on it, it can burn easily.
Remove from the oven, cool completely, then seal in an airtight jar. All the little crummy bits that don’t fit in the pot? Chef’s treat.