I am not counting the days since I’ve started eating homemade granola in the morning anymore. I’ve created many different variations, from a chocolate flavoured one to a cardamom and vanilla one. I guess I was bound to come up with another of these achingly delicious recipes; however, I wanted to twist things over and try something new: making it salty! I know that might sound weird and a little unconventional, but trust me, you won’t regret trying it out!
For this first version, I’ve mixed different types of cereals as well as grains, a mix that gives the granola a earthy, savoury and crispy taste, which is simply marvellous. The acidity and lemony taste of the zests perfectly contrasts with the maple syrup’s sweetness and the whole grain mustard’s spiciness. And last but not least, adding fresh herbs enables to release many different flavours that make you feel comfortable and happy, recalling those incredible childhood tastes that you thought we’re already gone far away.
This granola has just become a lifesaver in my kitchen right now. At first, I’ve created this recipe, thinking that it would be delicious on green salad, any type of cooked greens, salad bowls made out of leftovers and so on. But actually, it turned out to be even more incredible once sprinkled on top of other recipes such as soups, curries, etc. In the end, what I highly recommend is using it as a great replacer for brown rice, quinoa, buckwheat, because it is still healthily balanced, containing all the nutrients you need out of cereals/grains, and yet so easy to make and very substantial.
Savoury Buckwheat, Fresh Herbs & Mustard Granola
Portions: For one big jar.
Preparation time: 15 minutes.
Cooking time: 20 minutes. Difficulty: Easy
- 150g of rolled oats
- 125g of buckwheat
- 50g of pumpkin seeds
- 50g of sunflower seeds
- 50g of walnuts, crushed
- 1 tbsp of chia seeds
- 1 tbsp of sesame seeds
- 75ml of olive oil
- 2 tbsp of wholegrain mustard
- 1 tbsp of maple syrup
- One lemon, zest only
- 1 tbsp of fresh or dried basil, chopped
- 1 tbsp of fresh or dried thyme, leaves only
- 1 tbsp of fresh rosemary, needles only
- Salt & Pepper, to taste
(1) Preheat your oven to 175°C.
(2) Mix the oats, buckwheat, pumpkin and sunflower seeds, walnuts, chia seeds and the sesame seeds together in a large bowl.
(3) In another smaller mixing bowl, stir the liquids together: the olive oil, the mustard, the maple syrup, the lemon zest, the herbs and some salt and pepper. Mix correctly until forming a thick and glossy liquid. Pour this on the dried ingredients, and using your hands or a spatula, toss the dried ingredients in until all is well coated.
(4) Lay the granola down on a baking tray covered with a parchment paper, and make sure that it’s evenly distributed. Then bake for about 20 minutes, or until golden-brown and crunchy. Be sure to stir the granola halfway through (after the ten first minutes) just to prevent it from burning.
(5) Once out of the even, let it cool off. Store it in an airtight jar, at room temperature, for up to 4 weeks.