It's about to begin, the parade of sweet treats through your office, your holiday parties, and probably your very own kitchen. Consider this granola a much-needed savory break for you and anyone lucky enough to receive it from you as a gift. Savory curry granola?, you may be thinking. That's right: salty, crunchy, curry-spiked granola studded with toasted pecans and browned coconut chips. You don't need milk or yogurt to enjoy this granola -- it's good enough to eat plain by the handful, but if you're nice you'll make a double batch to give out as gifts as well.

Since I first posted about savory granola last year, I've been waiting for the idea to catch on and spread across the country like wildfire, like one-ingredient ice cream or no-knead bread or heck, even olive oil granola. Sadly, savory granola's day has not yet come. To date only five people have liked it on Facebook.
So I decided to revisit the idea, this time making the flavorings even more unexpected, in hopes that people will be so unsettled by the concept of a curry-flavored granola that they will actually try the recipe and realize that crunchy, savory oats are not as weird as they sound, but are in fact incredibly addictive, as easy to munch on as potato chips, but healthier and a lot simpler to make yourself.

I veered toward India in flavoring this batch because I was thinking about how eating granola out of hand reminds me of eating hot mix, a spicy and crunchy Indian snack. The warm flavors of curry powder and virgin coconut oil are a great match for the mild sweetness of the oats and the toasty pecans. Although I personally can't stop munching on it plain, savory granola can also be sprinkled over salads, on top of soups, or over gratins -- anywhere you might use toasted bread crumbs or croutons. (When using it on a gratin or other baked dish, sprinkle it on during the last five minutes of baking, so the nuts don't burn.)
One important note: Be sure to let your family members or roommates know that the homemade granola in the cupboard is actually savory granola, lest you hear one morning, "Wait, what's in this granola?" and turn to see your husband dumping out a big bowl of yogurt smothered in curry granola. Just trust me.

Curry Coconut Savory Granola
Makes about 4 cups
3 cups old-fashioned rolled oats
1/2 cup raw pecans, roughly chopped
1/2 cup raw pepitas
1/2 cup unsweetened coconut flakes
1 tablespoon curry powder
1 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 large egg white
1 1/2 teaspoons Worcestershire sauce
1/3 cup virgin coconut oil, melted
Preheat oven to 300°F. Have a rimmed sheet pan ready. Place the oats, pecans, pepitas, coconut flakes, curry powder, salt, onion powder, and garlic powder in a large bowl and stir. In a small bowl, whisk the egg white and Worcestershire sauce. Drizzle over the oats mixture and stir to evenly coat. Repeat with the coconut oil, working quickly to evenly coat the oats mixture before the coconut oil begins to stiffen up. Spread in an even layer in the prepared sheet pan. Bake for 25-30 minutes, stirring every 10 minutes for the first 20 minutes, then every 5 minutes until the granola is lightly browned and slightly crisp. (It will become more crisp as it cools.) Let cool completely in the sheet pan and store in an airtight container for up to 2 weeks or in the freezer for several months.
Additional Notes:
• If you would like to give your granola some heat, add cayenne pepper or crushed dried chilies along with the curry powder.
• If you are making this recipe for a gluten-free eater, make sure to use oats labeled "gluten-free."
• If you are making this recipe for a vegetarian, make sure to use a vegetarian Worcestershire sauce, such as Annie's Naturals brand.
Related: Homemade Gifts: Our 10 Best Sweet & Savory Treats
(Images: Anjali Prasertong)
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Comments (13)
Anjali, I've been wanting to make savory granola for a long time! This version sounds especially awesome. I always think something heavy on black pepper would be good too, maybe over eggs? Thanks for the recipe!
Mmm! I recently tried savory oatmeal, and I LOVE curry, so I'm sure I'll love this.
I'm still putting it over yogurt (plain), because that sounds fantastic!
oh my gosh, this sounds amazing!! Have to try it out.
@katvetrano: Yes, I recently made a version with rosemary, Parmesan and lots of black pepper and it is really good!
@keltrue: I actually managed to sneak a bite of the (plain Greek) yogurt/granola combo and it was surprisingly good. It would make a great afternoon snack.
I've never thought of making savory granola! This recipe looks delicious ;-)
I am going to go find and like that recipe on Facebook right now! I am all over the savory oatmeal (like this one with curry, greens and caramelized onion and this one with blue cheese, black pepper, and an olive-oil fried egg)--and I can't wait to try this granola.
This sounds wonderful. Lately I have been addicted to Indian snacks that are both sweet and savory. I may add some golden raisins to the granola after it has cooled. Thank you so much for sharing this recipe.
Savory granola - and oatmeal?? Wow - great ideas. I'm definitely trying this one, but will sub either almonds or walnuts for the pecans, as that is what I have in my freezer.
Yum!
I agree about the curry granola and yogurt pairing--I bet it would be fantastic. can't wait to try!
It's kind of like chex mix, but with an oatmeal base. I'm not a fan of sweet things and this looks great. Now i'm waiting for the savory cliff bar type product.
Oooh, so yummy! My mom does one with peanuts, ikan bilis (anchovies), cornflakes and curry leaves. kaffir lime leaves, tamarind and chilli. Instant hit during Chinese New Year!
This was my first time making granola and, while I don't usually eat granola, I found it a wonderful addition to my morning homemade yogurt. I think this would also add nice crunch and flavor to a salad, or as a topping for a crumble or atop baked apples. I substituted smashed banana for most of the oil (which added some sweetness, though if I'd had applesauce on hand I would have used that instead to make it less sweet) and mixed some multicolored raisins in with the nuts. I really liked that this recipe did not call for added refined sugar as I think sugar often overpowers the subtle sweetness of oats and nuts.