Savory Granola

Granola that leans savory rather than sweet, with Giant Peruvian Inca Crunchy Corn baked right into the clusters alongside almonds and sunflower seeds.

Serves: 2  ·  Total time: 30–35 minutes

Ingredients

• 1/2 cup oats
• 1/4 cup almonds
• 1/4 cup sunflower seeds
• 1/3 cup Rolling Pin Giant Peruvian Inca Crunchy Corn
• 1/3 cup craisins
• 1/3 cup maple syrup
• 1 tbsp oil
• Dash of salt

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the oats, almonds, sunflower seeds, Rolling Pin Giant Peruvian Inca Crunchy Corn, craisins, maple syrup, oil, and a dash of salt until well combined.
3. Spread the mixture evenly on a parchment-lined baking sheet and flatten it out.
4. Bake in the preheated oven for 12–15 minutes, until golden brown.
5. Let the granola cool on the baking sheet for 15–20 minutes.
6. Once cooled, break the granola into pieces and enjoy!

Tip

Add a crunchy twist to your plain or Greek yogurt by sprinkling savory granola on top. Pairs well with both sweet and savory yogurt flavors.