Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Curry Cashew Savory Granola

We absolutely love oatmeal, but Kathy Hester's OATrageous Oatmeals totally changed how we think of our favorite whole grain. Not only does she remix the classic with her take on breakfast (Banana Oatmeal Cookie Pancakes, anyone?), she also is crazy creative and turns oats into vegan sausage crumbles and pizza crust. This book is the perfect gift for any oatmeal lover, and it'll make an oatmeal lover out of anyone.

One of the reasons I love curry is that it blends spices used in desserts with savory and fiery flavors. Because of that, this granola straddles the line between savory and sweet. Try it as a delicious topping to the Indian-Spiced Tomato Soup (recipe on page 107) or a great change of pace to your normal morning yogurt.

RECIPE: Curry Cashew Savory Granola

Yields 2 cups (161 grams)


  • 2 tablespoons (14 g) ground flaxseed mixed with 4 tablespoons (59 ml) warm water
  • 1 cup (92 g) rolled oats (*make sure oats are marked gluten-free)
  • 3 tablespoons (45 ml) olive oil (**replace oil with 1 tablespoon [15 g] ground flaxseed mixed with 2 tablespoons [30 ml] warm water in addition to the amount above)
  • ⅓ cup (55 g) golden raisins
  • ⅓ cup (26 g) finely shredded coconut
  • ⅓ cup (43 g) minced cashews nuts
  • 1 teaspoon garam masala
  • ½ teaspoon cumin
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon ground mustard
  • salt, to taste

soy-free, gluten-free option*, oil-free option**


  1. Preheat oven to 350°F (177°C) and either oil a cookie sheet or line it with parchment paper.
  2. Add all ingredients but the salt to a medium-sized mixing bowl. Mix well, then add salt to taste.
  3. Pour the mixture onto the prepared cookie sheet and press thin. You should have one large, flat piece about ¼ to ⅛-inch thin. Bake for 20 to 25 minutes, until the edges are browned and the middle is no longer wet.
  4. Let cool on cookie sheet and break it up into large or small chunks with your hands. Use to top salads or plain yogurt, or just eat by the handful for a snack!

Nutritional Information: Per ¼ cup serving: Calories 165.7 , protein 3 g, total fat 11.1 g, carbohydrates 15 g, sodium 3.4 mg, fiber 2 g

Recipe via OATrageous Oatmeals

More from lifestyle