Savory Pumpkin Seed and Rye Granola Recipe
Buttery croutons are crunchy and delicious in soup or on salad, but after seeing savory granola on menus around the country, we thought it’d make an interesting garnish alternative. Our flavor-packed topper is made with rolled rye flakes, crunchy pumpkin seeds (a.k.a. pepitas), and Parmesan cheese. Add a sprinkle to a bowl of Creamy Tomato Soup or a crisp Fennel, Parsley, and Celery Salad for an unexpected twist.
What to buy: Rolled rye flakes, not to be confused with rye berries or cracked rye, can be found at health food stores, gourmet grocery stores, or online.
This recipe was featured as part of our story on Exotic Granola: Four New Versions That Don’t Use Oats.
- 3 cups rolled rye flakes
- 1/2 cup hulled pumpkin seeds, also known as pepitas
- 1/4 cup grated Parmesan cheese, grated on the small holes of a box grater (about 1/2 ounce)
- 1 tablespoon brown mustard seeds
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg white
- 1/4 cup vegetable oil
- 1 1/2 teaspoons Worcestershire sauce
- Heat the oven to 300°F and arrange a rack in the middle.
- Place the rye flakes, pumpkin seeds, Parmesan, mustard seeds, salt, and pepper in a large bowl and stir to combine; set aside.
- Place the egg white, oil, and Worcestershire in a small bowl and whisk until foamy and thoroughly combined. Drizzle over the rye mixture and mix until the rye is thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 25 minutes.
- Remove the pan from the oven, place it on a wire rack, and cool the granola completely. (It will crisp up as it cools.) Store in an airtight container for up to 2 weeks.