Aside from eating this for breakfast over yogurt with cucumbers, this granola is really great to use as you would croutons in salads as well as for plain old out-of-hand snacking. I don’t want to push this recipe too hard, because it’ll seem like I have some sort of savory granola agenda, but just know that it’s one of the few things in my book that is in my pantry at all times.
Like my sweet version, this one gets its crunch from egg whites, and the ingredients are rather flexible. I like to pack as much variety into this as humanly possible, always adding a new seed or grain when I have them on hand, and you should feel free to do the same. The soy sauce here not only adds some good old-fashioned saltiness, but its residual sugars also help everything caramelize and stick together, which is nice since this contains way less sweetener than a regular granola.
DO AHEAD: Granola can be made 1 week ahead and stored in an airtight container at room temperature.
- Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- Combine the oats, sunflower seeds, pumpkin seeds, buckwheat, flaxseeds, sesame seeds, nigella seed, egg whites, oil, maple syrup, caraway seed, Aleppo pepper (if using), soy sauce, and salt in a medium bowl and toss to mix until everything is evenly coated. Season with plenty of black pepper.
- Spread the mixture onto the prepared baking sheet and bake, stirring every 15 minutes or so, until everything is golden brown and toasty, 45 to 55 minutes. Let cool completely and break any large clumps into smaller pieces before storing in glass jars or ziplock bags.
Reprinted with permission from Dining In, copyright © 2017 by Alison Roman, published by Clarkson Potter, an imprint of Penguin Random House LLC.