Savory Seeded Granola




This is a deliciously savory granola.  I made two batches for inclusion in holiday baskets and there was enough left over to save for my daughter's visit. I did a taste test as I'd upped the cayenne pepper by 1/2 teaspoon, (which adds a rich smoky flavor,) and it was so good that I finished it all off.  Oh well.

Seeded Granola
Adapted from Kim Boyce’s Good to the Grain

DRY MIX:
1 cup raw pumpkin seeds (pepitas)
4 cups whole rolled oats
1/2 cup sliced raw almonds
1 cup raw sunflower seeds
1/4 cup flaxseeds
3 tablespoons sesame seeds
2 tablespoons poppy seeds
1 teaspoon cayenne pepper

WET MIX:
1/2 cup honey or brown rice syrup (I used apricot syrup)
1/2 cup brown sugar
6 tablespoons (3/4 stick) unsalted butter
1/2 teaspoon sea salt

Preheat oven to 325ºF/165ºC. Toast the pumpkin seeds on a baking sheet until light golden brown, about 10 minutes (the original recipe said it would take about 18 minutes, but mine were done much faster, so make sure to keep an eye on them!).

Combine the dry ingredients in a big bowl, adding the toasted pumpkin seeds when they’re done. Turn the oven down to 300ºF/149ºC. Butter two baking sheets or use parchment paper (I used one small and one large rimmed sheet pan).

Meanwhile, combine the wet mix in a small heavy saucepan and cook over medium heat. Stir it once and then just let it sit until it comes to an even boil, which means the center of the syrup needs to be bubbling (not just the edges). Take the pan off the heat and pour it over the dry mix, making sure to coat all the dry ingredients with the syrup.


Bake at 300ºF for 30 minutes or so, (it depends on your oven.)  Remove pans from oven every 10 minutes and stir - the mixture at the edges of the pan brown faster so get those into the middle.  Rotate pans in the oven for even browning.  Watch that it doesn't get too brown.  


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