savory granola

For brunch, I found myself growing very tired of yogurt and granola, so I started topping all sorts of dishes with granola. This recipe doubles easily and stores well. It can also be made with any spice mixture (like the ones on pages 39–42) and lots of other seeds (like flax, chia, sesame). This can also be made in a 350°F [180°C] oven by tossing all the ingredients together and baking until the oats are golden brown, about 10 minutes.

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Step 1

In a medium frying pan, heat the olive oil over medium heat. Add the paprika and the coriander, fennel, and nigella seeds (if using) and fry in the oil to bloom, about 30 seconds.

Step 2

Add the oats, toss in the spiced oil, and sauté, stirring occasionally, over medium heat until toasty and fragrant, about 3 minutes.

Step 3

Add the honey, za’atar, salt, and thyme leaves (if using) and toss to coat. Cook for another 2 minutes. Remove from the heat, add any additional seeds or nuts, toss to combine, and let cool.

Step 4

Once cool, store in an airtight container at room temperature but out of direct sunlight (which will warm the jar and soften the oats) for up to 2 weeks.

Step 5

Lay the parsnips on a serving platter, dot with the ricotta, dress the arugula with a glug of olive oil, and scatter the granola on top.

Step 6

Lay the melon wedges on a platter, spoon the creamed mozzarella on top, tuck in the shaved ham, and sprinkle with granola.

Step 7

Dress the spinach with the anchovy vinaigrette, top with the egg, and finish with a big handful of granola.

Step 8

Toss the green beans and marinated summer squash together, spoon the herbed yogurt all over, and garnish with granola.

Step 9

Dish up the ratatouille, spoon the spice oil on top, and garnish with a fluff of herb salad and handful of savory granola.

Step 10

Lay the cucumber and feta on a platter, spoon the olive rig all over, and garnish with savory granola.

Step 11

Toss the roasted winter squash, goat cheese vinaigrette, and pickled cherries together and garnish with granola.

Step 12

Lay the carrots on a platter, spoon the hazelnut rig on top, and garnish with crunched-up fried sage leaves and granola.