Jenna’s Savory Granola

by Jenna Sprafkin


  • 2 cups gluten-free oats
  • 2 cups puffed quinoa
  • 1 cup hazelnuts, chopped
  • 1/4 cup sesame seeds
  • 1/4 cup nigella seeds
  • 2 Tbsp. fennel seed, toasted and crushed
  • 1/2 Tbsp. cayenne pepper
  • 1 Tbsp. sumac
  • 4 egg whites
  • 1/2 cup extra virgin olive oil
  • 4 Tbsp. molasses
  • 2 tsp. kosher salt
Jenna’s Savory Granola

Danielle Mulcahy

Preheat oven to 325°.

Mix together dry ingredients in a bowl and set aside. In a separate bowl, whip together wet ingredients until frothy. Pour the wet ingredients over the dry ones and combine until evenly coated. Place mixture onto a parch- ment-lined cookie sheet. Sprinkle tray with 1 tablespoon of a flakey salt. Bake at 325° for 20 minutes, rotating tray once halfway through. Then turn oven down to 250° and bake another 20 minutes until granola is dry and crunchy. Let it cool completely before storing.

Yield: 10 servings

This recipe will yield far more than you will need for this squash salad, and it has many uses. Try sprinkling it on yogurt, over roasted beets, or as a savory snack to carry around. This can be done ahead and kept in an airtight container for up to three weeks.