INGREDIENTS
1 cup old-fashioned oats
½ cup slivered almonds
½ cup raw sunflower seeds
1/3 cup grated Parmesan
¼ cup raw sesame seeds
2 Tbsp. chopped rosemary
½ tsp. cayenne pepper
½ tsp. garlic powder
1 egg white
¼ cup olive oil
PREPARATION
• Preheat the oven to 350 degrees.
• In a medium bowl, combine the oats, almonds, sunflower seeds, Parmesan, sesame seeds, rosemary, cayenne pepper and garlic powder.
• In a small bowl, beat the egg white until frothy, then add it and the olive oil to the oat mixture. Toss to combine. Pour onto a parchment-lined rimmed baking sheet and bake 25 minutes, stirring once halfway through. Let cool, then break into chunks. Store in an airtight container up to 1 week.
• Play with your food: Instead of sunflower seeds, Parmesan and rosemary, try unsweetened coconut flakes, pepitas and curry. Or substitute grainy mustard, thyme and buckwheat groats for something completely different.
This article appears in January 2017.