Savoury granola (the ultimate salad topper)
50 min
Crunchy nuts and seeds toasted in a umami dressing of miso, soy and maple syrup; a flavour-packed salad topper.
| prepPreheat oven to 150°C / 300°F fan | ||||
| 60 g oats | Combine dry ingredients | Mix dressing through dry ingredients | Spread on lined tray, bake 150°C / 300°F, 35–40 min, stir halfway | Cool completely, break up, store |
| 45 g pumpkin seeds | ||||
| 40 g sunflower seeds | ||||
| 10 g hemp seeds (optional) | ||||
| 10 g golden linseeds (optional) | ||||
| 25 g flaked almonds | ||||
| 15 g pine nuts | ||||
| ½ tsp garlic powder | ||||
| ¼ tsp smoked paprika | ||||
| ¼ tsp black pepper | ||||
| 20 g white miso paste | Whisk dressing until smooth | |||
| 20 g extra virgin olive oil | ||||
| 8 g maple syrup | ||||
| 8 g soy sauce | ||||
| 10 g water | ||||
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