SAVORY GRANOLA BOWL
We are back from our first (airplane) trip this side of the pandemic, and I have to say, I feel so alive. Yes, it was scary getting on a plane with so many people (all masked, and impressively respectful). Yes, it felt like a risk to take my un-vaccinated kids along. But there is no life without risk. And on the other side of the flight was a wedding for my oldest and dearest friend Heather, plus four days with my parents, my sister, and Heather’s whole extended family—who are family to me, too. Those hugs felt incredible.
What was also wildly incredible was not cooking for five solid days. Five days of restaurant meals (masked, mostly outdoors)—with zero prep, cooking or cleaning by me. What a gift. We ate blueberry pancakes and fish tacos, saag paneer and papadum, plus piles of sushi, eggplant parmesan and luscious, tender BBQ’d brisket. I feel utterly nourished, by the friendship, the meals, and the newness of being somewhere other than home again (bonus: Colorado’s dining scene has wildly exploded since my last trip!).
Somewhere between Tibetan dumplings and slurpy, decadent udon, a fire lit inside of me. Like a waking from a long hibernation. Where as this winter, (and so much of 2020), I put all my energy into learning-at-home with my kids, huge and seemingly endless renovations on the house, and a round-the-clock nurturing of all the living creatures in my path—I now want to cook! bake! shoot! In short, I am ready to create for you, again.
First up is this savory granola bowl—alive with flavor and texture—and all the nourishing things spring has on offer: from snap peas and radishes to (finally!) fresh herbs from the garden. It’s the kind of thing I crave around 10 AM (second breakfast, or first— if you’ve gotten the family off with a coffee or tea, only, and it’s finally your turn). It also makes an incredibly exciting lunch—and, if you’re the no-cook-dinner-when-it’s-warm sort—a great vegetarian dinner. I’m not saying most kids will eat this for dinner; Matyas for sure will not—but Greta and I happily would.
I could say a lot more about this. I really think it’s dynamite. But it’s so quick and easy so just make it, and let the life and energy on the plate speak for itself.
RECIPE, BELOW.
SAVORY GRANOLA BOWL WITH HERBED YOGURT AND SPRING VEG SALAD
MAKE THIS HIGH-NUTRIENT SAVORY GRANOLA IN ADVANCE, AND KEEP IN JARS FOR EASY SERVING. LAYER IT IN A BOWL WITH A GARLICKY HERBED YOGURT LIKE TURKISH CACIK OR GREEK TZATZIKI (MY RECIPE IS HERE), PLUS ALL THE SPRING VEG YOU CAN GET YOUR HANDS ON. FINISH WITH HERBS OF YOUR CHOICE, THE MORE THE BETTER. THIS IS SPRING ON A PLATE.
Prep Time: 15 minutes
Total Time: 35 minutes
Serves: 4 (makes 1 quart-size jar of granola, ENOUGH FOR MANY SERVINGS)
SAVORY (FENNEL) GRANOLA:
1 CUP OLD-FASHIONED ROLLED OATS
1/2 CUP ALMONDS, ROUGHLY CHOPPED
1/2 CUP CASHEWS, HALVED OR ROUGHLY CHOPPED
½ cup PUMPKIN SEEDS
1/4 CUP SUNFLOWER SEEDS
3 TABLESPOONS BLACK OR WHITE SESAME SEEDS
2 TEASPOONS FENNEL OR ANISE SEEDS (OPTIONAL)
1 LARGE EGG WHITE, BEATEN
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 TABLESPOON MAPLE SYRUP
1 tsp fine sea salt
1 Tbsp extra virgin olive oil
SPRING VEG SALAD:
1 LARGE SHALLOT, THINLY SLICED
2 TABLESPOONS CIDER VINEGAR
1 HEAD OF ENDIVE, LEAVES SEPARATED
1 LARGE WATERMELON RADISH OR A HANDFUL OF SMALL RADISHES, HALVED AND THINLY SLICED
2 CUPS SUGAR SNAP OR OTHER SPRING PEAS, TRIMMED AND CUT ON THE BIAS
2 PERSIAN (OR OTHER SMALL) CUCUMBERS, THINLY SLICED
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL, PLUS FOR DRIZZLING
1 HANDFUL HERBS OF CHOICE (DILL, BASIL, PARSLEY, CHERVIL OR A MIX)
TO SERVE:
MALDON SALT, FOR SPRINKLING
2 CUPS GARLICKY HERBED YOGURT (CAKIK) OR TZATZIKI, FOR SERVING
TURMERIC SAUERKRAUT (OPTIONAL)
PREHEAT THE OVEN TO 350 DEGREES F. LINE TWO LARGE BAKING SHEETS WITH PARCHMENT PAPER.
TOSS TOGETHER THE OATS, NUTS, AND SEEDS IN A LARGE BOWL. STIR IN THE BEATEN EGG WHITE, OLIVE OIL, SYRUP AND SALT AND STIR WELL TO COAT COMPLETELY.
TRANSFER TO THE BAKING TRAYS AND BAKE UNTIL THE GRANOLA IS GOLDEN BROWN, ABOUT 30 MINUTES, STIRRING AT LEAST TWICE, AND SWITCHING THE TRAYS TOP TO BOTTOM, FOR EVEN BROWNING. COOL COMPLETELY (AT THIS POINT, YOU CAN STORE IN A GLASS JAR FOR UP TO 3 WEEKS).
MEANWHILE, MAKE THE SALAD. SOAK THE SHALLOT IN THE VINEGAR UNTIL READY TO SERVE. PREPARE ALL THE REMAINING VEGETABLES AND TOSS LIGHTLY TOGETHER. DRAIN THE VINEGAR OFF THE SHALLOTS AND DRIZZLE OVER THE VEGETABLES (RESERVING THE SHALLOTS), ALONG WITH THE OLIVE OIL; TOSS TO COAT.
DOLLOP 1/2 CUP EACH OF HERBED YOGURT INTO FOUR SHALLOW BOWLS OR PLATES. DIVIDE THE SALAD EVENLY BETWEEN THE BOWLS AND SPRINKLE ABOUT 1/3 TO 1/2 CUP OF SAVORY GRANOLA OVER THE TOP OF EACH. SPRINKLE ON THE LIGHTLY PICKLED SHALLOTS, AND GARNISH WITH HERBS AND MALDON SALT. DRIZZLE WITH ADDITIONAL OLIVE OIL, TO TASTE. SERVE AT ROOM TEMPERATURE.
STYLING // SARAH COPELAND
PHOTO // DANE TATSHIMA
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