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Lilly’s Table

 
 
Peach & Summer Squash Quinoa
© Lillys-Table.com Photo of Black Pepper Parmesan Granola
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Black Pepper Parmesan Granola

from Peach & Summer Squash Quinoa with Black Pepper Granola, the Week of August 17, 2014.
View the previous recipe for this meal.

A savory twist on a sweet morning breakfast. Honey still adds a reminder of sweetness, but lemon, parmesan and black pepper stand out to make this distinctive granola rather addicting. Substitute more oats for the rice puffs, but try to use them if possible, because they absorb so much or the flavor and give a delightful crunch that is not to be missed.

Ingredients

  • 2 cups rolled oats
  • 1 cup puffed brown rice, or more rolled oats instead
  • ½ cup olive oil
  • ¼ cup honey
  • 1 lemon, zest and juice
  • ½ cup grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Serving Size: 6 People

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Preparation Instructions

Toss the oats and puffed brown rice together on a baking sheet with sides or a large casserole dish.

In a saucepan, warm up the olive oil and honey, just until smooth and incorporated. Zest the lemon and toss the zest with the grated parmesan. Juice the lemon and whisk into the olive oil & honey.

Pour the liquid all over the oats & rice. Fold & stir until they are thoroughly coated and sticky. Sprinkle on the parmesan, lemon zest, salt and black pepper. Toss to coat.

Place in an oven set to 325. Stir every 15-20 minutes until dried out and just starting to turn golden.

If you like it crispier, turn off the oven and leave the pan in there until it cools down. Otherwise, pull it out immediately, cool and enjoy.

The granola keeps at room temperature for a week or so. In the fridge for several weeks.

Sprinkle this granola on everything from yogurt to salad or my favorite… on scrambled eggs!