I’ve got to thank my friend Lana for the inspiration on this one, she inspired me to make it. Savoury granola is fast becoming a popular choice of breakfast food in Israel so I thought I’d try it and I really enjoyed it. It almost tastes like popcorn, just much healthier – and you can serve with anything. I had it with Coyo coconut yoghurt but you can have it with eggs or anything else you might have for breakfast.
2 cups organic jumbo oats
3 egg whites, whisked
4 thyme sprigs
2 tbsp poppy seeds
3 tbsp pumpkin seeds
Salt & pepper
Preheat your oven to 180 degrees and prepare a baking tray with baking paper.
Whisk the egg whites until stiff peaks form, then add in the oats and stir gently.
Break of the small thyme leaves from the sprigs and add these, along with the nuts, seeds, salt and pepper and mix well.
Spread evenly on the baking tray and put in the oven for 30 minutes. Mix after 15 minutes. The eggs will bind the oats so simply break it up with a spoon once its ready and keep in an airtight container.