Savoury Granola Recipes

Steps:

• Heat oven to 180C/160C fan/ gas 4. Mix all the ingredients in a large bowl, stirring well to make sure that the oats, nuts and seeds are well coated. Spread out on a large baking sheet and bake for 15-20 mins, shaking halfway to ensure they don't stick.
• Allow to cool completely, then store in a jar. Try serving with a herby dip and crudités - see goes well with.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange the racks of the oven so that you can use two.
• Whisk together the paprika, cayenne, 1/4 cup oil, 2 tablespoons syrup and a pinch of salt in a medium bowl. In another medium bowl, combine the oats, cashews, pepitas, walnuts and rosemary. Add the oil mixture to the oat mixture and stir to combine. Spread evenly in one layer on one of the lined baking sheets. Bake, stirring halfway through, until golden brown and crispy, 25 to 30 minutes. Meanwhile, add the Brie to the other lined baking sheet and bake for 15 minutes.
• Heat the remaining tablespoon oil in a small nonstick skillet over medium-high heat. Add the apples to the skillet and cook, stirring occasionally, until the apples start to soften and brown, about 3 minutes. Add the remaining 2 tablespoons maple syrup and 2 tablespoons water, then stir, reduce the heat to low and cover until ready to use. Season with salt.
• Remove the granola from the oven and stir in the dried fruit. Reserve 1 cup of the granola. Let the rest cool completely, then transfer to an airtight container (save this for another use).
• Transfer the Brie to a serving platter and top with the warm apples. Sprinkle on the cup of savory granola. Serve warm with crackers and crostini.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss together the oats, mixed seeds, peanuts, chickpeas (after draining them and patting them dry) in an oven tray along with the chilli flakes, turmeric, ground cumin, crushed coriander seeds and flaked sea salt. Stir through the rapeseed oil. Bake for 25-30 mins or until lightly golden and crunchy, stirring halfway. Leave to cool completely before storing (see below). Sprinkle over salads and soups.