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Savory Rosemary Parmesan Pumpkin Seed Granola
Prep: 10 minutes
Cook: 20 minutes
Servings: 4 (as a topping)
Granola Beyond the Yogurt Bowl
Who says granola has to be sweet? This savory version is a game-changer, perfect for those who prefer umami over sugar. The aromatic rosemary, sharp Parmesan, and nutty pumpkin seeds create a sophisticated flavor profile that's utterly addictive. Think of it less as a cereal and more as a crunchy, versatile condiment.
Materials
- 2 cups rolled oats
- 1 cup raw pumpkin seeds
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pumpkin seeds, half of the Parmesan cheese (1/4 cup), chopped rosemary, black pepper, and salt.
Cooking
- Drizzle the olive oil over the mixture and toss until everything is lightly coated.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 15-20 minutes, stirring once, until golden and fragrant.
- Remove from the oven and immediately sprinkle the remaining 1/4 cup of Parmesan cheese over the hot granola. Let it cool completely on the pan.
- The cheese will melt slightly and help form savory clusters as it cools.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.