Savory Granola
Hearth and Terroir, NYC
Chef Marco Canora’s salty, spicy version of this sweet breakfast staple can be used in the same way you would sweeter granolas—as a topping for yogurt or straight from the container as a snack. It’s the perfect vehicle for grape tomatoes or sungold tomatoes you want to preserve a little longer. The recipe works best with small tomatoes so that they become raisinlike, but if you have larger tomatoes, cut them up into 1-inch pieces before drying them out. The granola will last about 2 weeks stored in a sealed container.
Ingredients
- 1 or 2 pints of small heirloom tomatoes
- 3 cups old-fashioned oats
- 1/2 cup plus 2 tablespoons almond flour
- 1 cup Marcona almonds, roughly chopped
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 1/2 teaspoon red pepper flakes
- 1/2 cup packed fresh basil leaves
- 1/2 cup barley malt syrup
- 1/4 cup dark brown sugar
- Zest of 1 lemon, finely grated
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
Method
Prepare the tomatoes: preheat oven to 200°F. Spread the tomatoes in a single layer on a parchment-lined baking sheet. Bake for 8 to 10 hours until most of the moisture is removed and they appear similar to raisins.
Make the granola: preheat the oven to 350°F. Stir oats and almond flour together. Spread on a baking sheet and toast for 15 minutes, until the oats become fragrant. Turn the oven down to 275°F.
While the oats are toasting, bring the olive oil, garlic, and red pepper flakes to a boil. Turn off the heat and stir in the basil leaves. Cover, and let steep for 30 minutes.
In a large mixing bowl, combine barley malt syrup, brown sugar, lemon zest, pepper, and sea salt. When the oil is done steeping, strain it through a fine mesh sieve into the barley syrup mixture, and stir together well.
Pour toasted oat mix and chopped almonds into the same bowl and stir them together until the oats and nuts are coated. Spread the granola onto a baking sheet and return it to the oven for 20 minutes, stirring the granola and turning the pan 180 degrees halfway through. The granola should look dark brown and smell fragrant and toasty. Once it is cool, it should no longer be sticky. If it is, lower the temperature of the oven a bit, and return the sheet for about 10 more minutes. When the granola is cool, break it up into smaller clusters. Mix in the tomato raisins. Store the granola in airtight containers at room temperature.
Yield
2 quarts
