Curry Coconut Savory Granola

Prep: 10 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 4 Servings

t’s about to begin, the parade of sweet treats through your office, your holiday parties, and probably your very own kitchen. Consider this granola a much-needed savory break for you and anyone lucky enough to receive it from you as a gift. Savory curry granola?, you may be thinking. That’s right: salty, crunchy, curry-spiked granola studded with toasted pecans and browned coconut chips. You don’t need milk or yogurt to enjoy this granola — it’s good enough to eat plain by the handful, but if you’re nice you’ll make a double batch to give out as gifts as well.

Ingredients

3 cups old-fashioned rolled oats
1/2 cup raw pecans, roughly chopped
1/2 cup raw pepitas
1/2 cup unsweetened coconut flakes
1 tablespoon curry powder
1 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 large egg white
1 1/2 teaspoons Worcestershire sauce
1/3 cup virgin coconut oil, melted

Instructions

Preheat oven to 300°F. Have a rimmed sheet pan ready. Place the oats, pecans, pepitas, coconut flakes, curry powder, salt, onion powder, and garlic powder in a large bowl and stir. In a small bowl, whisk the egg white and Worcestershire sauce. Drizzle over the oats mixture and stir to evenly coat. Repeat with the coconut oil, working quickly to evenly coat the oats mixture before the coconut oil begins to stiffen up. Spread in an even layer in the prepared sheet pan. Bake for 25-30 minutes, stirring every 10 minutes for the first 20 minutes, then every 5 minutes until the granola is lightly browned and slightly crisp. (It will become more crisp as it cools.) Let cool completely in the sheet pan and store in an airtight container for up to 2 weeks or in the freezer for several months.