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Savory Italian Granola [Vegan, Gluten-Free]

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This is a healthy topping for soups and salads, giving a great crunch that's bursting with savory Italian flavors like fragrant oregano and decadent sun-dried tomatoes.

Savory Italian Granola [Vegan, Gluten-Free]

Cook Time

25

Ingredients

  • 2 cups gluten-free oats
  • 1 cup buckwheat groats
  • 1/2 cup pine nuts
  • 2 1/2 tablespoons dried oregano
  • 2 tbs nutritional yeast flakes
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt and black pepper
  • 1/2 cup olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon truffle oil (optional)
  • 1/4 cup sun-dried tomatoes, chopped

Preparation

  1. Pre heat your oven to 350°F and line one baking sheet.
  2. Place the oats, buckwheat groats, pine nuts, dried oregano, nutritional yeast, paprika, garlic powder, salt, and pepper in a large bowl and mix together well.
  3. In a small bowl whisk together the olive oil, balsamic, maple syrup, mustard and truffle oil. Pour this into the oat mixture and fold together until fully incorporate.
  4. Spread over the baking sheet – try not to layer the oat mixture too much. Place in the oven and cook for 15 minutes.
  5. Remove and gently toss in your sundried tomatoes. Let cook for another 7-8 minutes, or until golden brown.
  6. Remove from the oven and let cool on a wire rack for at least 30 minutes until pouring into an air tight box or jar.

Nutrional Information

Total Calories: 3449 | Total Carbs: 374 g | Total Fat: 181 g | Total Protein: 90 g | Total Sodium: 2687 g | Total Sugar: 23 g

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AUTHOR & RECIPE DETAILS


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Exciting and adventurous plant-based foods — no boring salads here!

Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous – far from the salad stereotype!


 

 

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