This granola is loaded with spices and crunch, and lightly sweetened with maple. It is the perfect salad topper or savory yogurt bowl accompaniment. The flavors are inspired by dukkah, a spice and nut blend that can be found in Arab cusine. There are many ways to make dukkah, but I have found my favorite flavor note is the coriander, so I’ve paid tribute to that here. I call for nigella seeds in this recipe, which is an ingredient I was introduced to by Nik Sharma recipes. It is also in some Ottolenghi recipes. To me it tastes a bit oniony and sort of like cumin. I included it here because I love the black color it adds and the flavor, but if you don’t have it you can add omit or add in another favorite spice.
This granola is super easy to make and very nutritious. My family is hooked! The only problem is it usually leads to an extra project with the leftover egg yolks.
Savory Seedy Granola
- 4 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 cup pistachios
- 1/2 cup almonds
- 3 egg whites
- 6 T maple syrup
- 1/4 cup black or white sesame seeds
- 1/4 cup flax seeds
- 1/4 cup pumpkin seeds
- 1 tsp Aleppo pepper
- 2 cups rolled oats
- 1 tsp nigella seeds (optional)
- Preheat oven to 400F. In a mortar and pestle, gently crush the coriander and cumin seeds, just to break them up, not to make a powder. Alternatively, pulse 3 times in a spice grinder. Set aside.
- Crush the nuts in the mortar and pestle lightly so they are no longer whole.
- Gently whisk the egg whites with the maple syrup.
- Combine all ingredients thoroughly in a mixing bowl. Spread out on a sheetpan lined with parchment. Bake for about 12 minutes, and then use a spatula to flip the granola over. Bake for another 12 minutes or until the granola is nicely browned. Allow to cool to touch and then break up into bite sized pieces.