I found a recipe for Curry Coconut Savory Granola on The Kitchn, and decided that it sounded sort of interesting. Sounds kind of odd as well, I know. However, I decided to just tweak the ingredients little, and I was really blown away with the results. It is a perfect and healthy snack for munching on in the middle of the afternoon when you need a little refuelling In fact, that is what I like best about it. It tastes great, and is also really good for you. All good fats and fiber. It also goes really well with any Fall Ale. Beer and snacks! I am feeling a little British today.
Below is my recipe adapted from The Kitchn.
3 cups old-fashioned rolled oats
1/2 cup raw cashews, roughly chopped
1/2 cup raw pepitas
1/2 cup unsweetened coconut flakes
1 tablespoon curry powder
1 teaspoon salt
3/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper ( this will make it spicy, omit or use less if you prefer)
1 1/2 teaspoons Worcestershire sauce
1/8 cup soy milk (or other wet ingredient, to help the spices stick)
Preheat oven to 300°F. Have a rimmed sheet pan ready. Place the oats, nuts, pepitas, coconut flakes, curry powder, salt, onion powder, and garlic powder in a large bowl and stir. Add the Worcestershire sauce and soy milk, trying to disperse it evenly across the oats. Mix well. Spread in an even layer in the prepared sheet pan. Bake for 25-30 minutes, stirring every 10 minutes until the granola is lightly browned and slightly crisp. (It will become more crisp as it cools.) Let cool completely in the sheet pan and store in an airtight container for up to 2 weeks or in the freezer for several months