Coconut Curry Cashew Savory Granola

Savory granola is by no means a new concept. It's been hitting the restaurant circuit for a few years and many may already consider it passé. But I'm all about the crunch. So old trend, new trend, whatever. If it elevates a salad to one that's meal-worthy, I'm into it. Although this coconut curry cashew savory granola is technically a topping, I like to use it as a quick stand-in for rice, quinoa, or sweet potatoes, to make a salad more substantial.

 Coconut Curry Cashew Savory Granola | Gluten-free. | Loveleaf Co.
 Coconut Curry Cashew Savory Granola | Gluten-free. | Loveleaf Co.

To make matters even better, this recipe takes less than 10 minutes to mix together. After 20-ish minutes, you have yourself 3 cups of crunchy goodness, enough for about ten salads. If "salad" and "fast food" were ever in the same sentence (for a good reason), this is the time.

This savory granola is highly adaptable, so feel free to mix up the nuts, seeds, and spices depending on your preferences and what you have on hand. Just be sure to keep the same general ratios and use raw (unroasted) and unsalted nuts and seeds to avoid the granola tasting over-roasted. I love this granola on Thai or Indian inspired salads, like this spiralized cucumber mango salad.

 Coconut Curry Cashew Savory Granola | Gluten-free. | Loveleaf Co.

Coconut Curry Cashew Savory Granola

INGREDIENTS

  • 1 cup old-fashioned oats (gluten-free if needed)
  • 1/2 cup raw unsalted peanuts
  • 1/2 raw unsalted cashews
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup raw sesame seeds
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1 large egg white, beaten to blend (see notes)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon pure maple syrup

INSTRUCTIONS

  1. Preheat oven to 350° F. 
  2. Toss oats, peanuts, cashews, coconut flakes, sesame seeds, curry powder, salt, and cayenne pepper with egg white, oil, and maple syrup in a medium bowl.
  3. Transfer mixture to a rimmed baking sheet and bake until golden, stirring once and watching closely to avoid burning, about 20-25 minutes. Let cool before serving.

NOTES

Make it vegan! The purpose of the egg white is to hold the granola clusters together. Though I've never tried it, you may be able to substitute a flax egg for the egg white. Let me know if it works!