Savory Crunch Topping

I like this to use on a savory breakfast such as Greek yogurt and cucumbers or avocado toast. It would be good on a savory oatmeal, too.

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Savory Crunch Topping

The creator of this recipe calls it "Decidedly Not-Sweet Granola"

Adapted from Alison Roman's Dining In

3/4 c rolled oats

1/3 c finely chopped walnuts

1/2 c raw sunflower seeds

1/2 c raw pumpkin seeds

1/2 c buckwheat groats

1/2 c flaxseeds

1/4 c black or white sesame seeds

2 T nigella seeds (if unavailable, use more black or white sesame seeds)

2 T fennel or caraway seeds 

1 T Aleppo pepper, optional

1/2 teas freshly ground black pepper, or to taste

1 large or extra large egg white

3 T olive oil, peanut oil, or grapeseed oil

2 T maple syrup

1 T soy sauce

1 1/2 teas kosher salt

Heat oven to 325F. Oil a baking sheet. 

Pile the oats, walnuts, all the seeds and spices in the middle of the baking sheet. Give it a stir. 

In a small bowl beat the egg white, oil, maple syrup, soy sauce and salt. Drizzle over the top of the mix on the sheet and with a rubber spatula mix until everything is coated. 

Place the baking sheet in the oven and bake for 45-55 minutes, stirring every 15 minutes. Cool on a rack and break up any large clumps. I store half of this in the fridge and try to use it in a few weeks and the other half I keep in the freezer until I move it into the fridge.