I was immediately intrigued by the idea of an herby granola and made some the day I heard about it on the Today show. My initial thought was that it would work on the charcuterie board I was planning, just like on the show, but I wasn’t sure how it would integrate into other meals and snacks. But, I have since used this granola in three distinct ways!

• Classic yogurt and granola combo, but a little more interesting- I used vanilla bean yogurt, added fresh blueberries, and crumbled goat cheese- so good!
• Granola as a crunchy element in a salad, try it- it works!
• Doubling down on the oats by adding it to my savory oatmeal bowl, yum!

This was one of those recipes that I wasn’t sure about, but I am so glad I took the time to try it out!

Print Recipe

Rosemary Granola

Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

• 3 cups instant (1-minute) oats
• 1/2 cup hemp hearts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp rosemary finely chopped
• 1 egg white
• 1/4 cup extra virgin olive oil
• 1 tbsp honey

Instructions

• Preheat oven to 250^o F. On half sheet pan place a sheet of parchment paper (cut to fit). Spread oats and hemp hearts evenly on sheet, bake for 20 minutes. Meanwhile, in a large bowl combine the remaining ingredients and mix well. When the oats are done toasting add them to the mixture and stir well to coat evenly. Return the oat mixture to the sheet pan, press into the parchment lined sheet pan all the way to the edges, to form a smooth, even layer. Bake for 60 minutes at 250^oF, then place on cooling rack, allow to cool completely. Break up to enjoy right away or place in an airtight container.