Savory Granola with Yogurt and Spring Vegetables
This savory mix of nuts and seeds adds a healthy kick of flavor and crunch to salads, vegetables, and even your morning yogurt. (On its own, it also makes a tasty snack). The recipe makes about 4 cups of granola—stored in an airtight container, it will last for several months.
- 2 cups old-fashioned oats
- 1 cup raw pepitas
- 1 cup raw sunflower seeds
- 1 cup walnuts coarsely
- 2 tablespoons sesame seeds
- 2 tablespoons quinoa
- 1½ tablespoons coriander seeds toasted and crushed
- ½ teaspoon cayenne pepper or smoked paprika
- ¼ teaspoon kosher salt
- 1 large egg white beaten
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 cups whole-milk plain yogurt regular or Greek
- 2 small watermelon radishes thinly sliced
- 1 cup sugar snap peas strings removed, sliced on diagonal into ½-inch pieces
- ½ bunch asparagus trimmed, blanched, and cut into
- 1- inch pieces
- 1 tablespoon lemon juice plus more to garnish
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Extra-virgin olive oil to garnish
- Flaky sea salt to garnish
- ►GRANOLA: Heat oven to 325°F. Toss together oats, pepitas, sunflower seeds, walnuts, sesame seeds, quinoa, coriander, cayenne, and salt. Stir in egg white, olive oil, honey, and soy sauce and toss until granola is fully coated.
- ►Transfer to a baking sheet and bake, stirring every 10 minutes, for about 25 minutes, or until nicely golden. One way to check is to taste a walnut piece—if it’s crunchy and tastes toasted, the granola is done. Cool completely.
- ►TO ASSEMBLE: Divide yogurt among 4 serving bowls. Toss together radishes, peas, asparagus, and lemon juice in a small mixing bowl. Season with salt and pepper to taste. Top yogurt with vegetables and granola and drizzle with olive oil. Finish with a squeeze of lemon juice and flaky sea salt and serve.