Chef Megan Mitchell

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Savory Rosemary Granola

  • Complexity: very easy
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Savory Rosemary Granola


  • 1 cup old-fashioned oats, gluten-free
  • 1/2 cup sliced almonds, raw
  • 1/2 cup shelled pistachios, raw
  • 1/4 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1 1/2 tbsp. finely minced rosemary
  • 1 tbsp. sesame seeds
  • 2 tsp. poppy seeds
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/4 tsp. cayenne pepper
  • 2 egg whites, beaten
  • 1/4 cup extra virgin olive oil


  1. Preheat oven to 350℉.

  2. In a medium bowl combine the oats, almonds, pistachios, sunflower seeds, rosemary, salt, pepper, poppy seeds and cayenne. Toss together. Next add in the egg whites and oil and mix until combined.

  3. Pour mixture onto a small baking sheet and spread into an even layer. Bake for 25-30 minutes or until golden brown and crunchy.

  4. Store in an airtight container for up to 2 weeks. Serve over soup, plain yogurt, salads or savory oatmeal.

    Recipe Courtesy of Megan Mitchell

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