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Savory Pumpkin Seed and Rye Granola

Buttery croutons are crunchy and delicious in soup or on salad, but after seeing savory granola on menus around the country, we thought it’d make an interesting garnish alternative. Our flavor-packed topper is made with rolled rye flakes, crunchy pumpkin seeds (a.k.a. pepitas), and Parmesan cheese. Add a sprinkle to a bowl of Creamy Tomato Soup or a crisp Fennel, Parsley, and Celery Salad for an unexpected twist.

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Ingredients

number of servings
1
  • 3 Cup rolled rye flakes Added to
  • 12 Cup hulled pumpkin seeds also known as pepitas Added to
  • 14 Cup grated parmesan cheese grated on the small holes of a box grater Added to
  • 1 tablespoon brown mustard seeds Added to
  • 34 teaspoon Kosher salt Added to
  • 14 teaspoon freshly ground black pepper Added to
  • 1 large egg white Added to
  • 14 Cup vegetable oil Added to
  • 112 teaspoon Worcestershire Sauce Added to
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Directions

40 min.
1. Step

Heat the oven to 300°F and arrange a rack in the middle.

2. Step

Place the rye flakes, pumpkin seeds, Parmesan, mustard seeds, salt, and pepper in a large bowl and stir to combine; set aside.

3. Step

Place the egg white, oil, and Worcestershire in a small bowl and whisk until foamy and thoroughly combined. Drizzle over the rye mixture and mix until the rye is thoroughly coated.

4. Step

Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 25 minutes.

5. Step

Remove the pan from the oven, place it on a wire rack, and cool the granola completely. (It will crisp up as it cools.) Store in an airtight container for up to 2 weeks.

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