Savory Nut-Free Granola
A crunchy savory granola made with oats, seeds, egg whites, salt, sugar, and chili powder. It is baked until dry and browned, making it a versatile topping or snack rather than a sweet breakfast granola.
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Ingredients
- egg 4 pieces
- salt 2 teaspoons
- oat flakes 1.5 cups
- sunflower seeds 1 cup
- pumpkin seeds 1 cup
- chia seeds 0.5 cups
- sugar 0.25 cups
- chili powder 4 teaspoons
Tools
- oven
- medium bowl
- whisk
- spoon
- rimmed baking sheet
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease a rimmed baking sheet.
- Whisk the egg whites with the salt in a medium bowl until frothy.
- Add the rolled oats, sunflower seeds, pumpkin seeds, chia seeds, sugar, and chili powder, then stir well until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet.
- Bake, stirring every 10 minutes, until the granola is dry and browned.
- Cool completely on the baking sheet. The granola will become crispier as it cools.
Serving suggestions
Sprinkle over soup, salads or yogurt, or pack as a crunchy lunch box snack.
Storage suggestions
Once completely cooled, store in an airtight container or jar for up to 1 week at room temperature. For longer storage, refrigerate or freeze.
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