OATrageous Oatmeals, love the title, love the book! I received this cook book, written by vegan blogger Kathy Hester, a little while ago and I was very curious to find out more about oatmeals as I had never tried a single oatmeal recipe. I found it a bit challenging at first when I was flipping through the pages because there were so many ingredients I didn’t have or even knew what they looked like so I started off with one of the easier recipes in the book, one for savory granola with sun-dried tomatoes and olives. I only made a few tweaks so that the granola would stick together a bit more and could be used as an alternative to croutons in a salad or as a snack dring the day. Kathy added some suggestions to make this recipe completely gluten- and fat free and it already is soy-free and vegan as well! Now unfortunately there was only one type of oats available in the shop I went to, and they were slightly smaller than what I was looking for but they were still called rolled oats (Havermout in Dutch) so although the result for you might look slightly different if you use bigger rolled oats, the taste will still be good.
Makes: 150g granola
- 2 tablespoons/15g of ground flaxseed
- 75ml warm water
- 100g biological rolled oats (look for gluten free if you are gluten intolerant)
- 3 tablespoons of olive oil*(
- 2 tablespoons of finely chopped sun-dried tomatoes
- 2 tablespoons of finely chopped black olives
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried rosemary
- 2 tablespoon of honey **
*Fat free alternative: 1,5 tablespoon of ground flaxseed and 3 tablespoons of warm water
*Vegan alternative: agave nectar
Preheat the oven at 180° and line a baking tray with parchment paper.
Mix flaxseed with the warm water into a thicker mixture. Add the rolled oats with olive oil, tomatoes, olives, oregano, basil and rosemary and stir it all together nicely.
Spread the granola mixture out on the parchment paper into a layer of about 1/2cm thickness and drizzle the honey on top of it. Put the granola in the oven for about 20-25 minutes, until the granola is no longer moist and the edges are golden brown.
Let it cool off, break apart and eat it as a snack or serve along with some salad (the one in the photo is Zaanse Salade from Albert Heijn, a Dutch supermarket), yoghurt or even pasta!