Posted On: 01/04/2017
Ditch the croutons and pump up the volume on your soups and salads with this crunchy, savory topper. Preheat the oven to 350 degrees. In a medium bowl, combine 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 teaspoon cayenne pepper and ½ teaspoon garlic powder. In a small bowl, beat 1 egg white until frothy, then add it and ¼ cup 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. – Dee Ryan
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.
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