Dress up your salads, soups & vege

The Modern Mess - Nov 2018

OK everyone don’t fall off your seats - another post from me only a week after the last one. I’m trying to be a bit more diligent with my social media posts (early New Years resolution), fingers crossed I can keep going for more than a few months.

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com). Savoury Granola makes a great pantry staple, and a perfect topping for salads, soups, on top of eggs, and on roast or steamed vegetables. In fact anything that needs a bit of crunch! It also makes a great homemade gift, particularly at this time of year.

The dry ingredients are interchangeable with what you have in your pantry, just keep it to around six cups of dry ingredients. Don’t go too heavy on the buckwheat, they go nice and crunchy, but you don’t want too many of them.




Recipe by Jen Pomeroy - The Modern Mess


Print Recipe PDF


1 cup cashews (or any nut/seed you like) 
1 cup buckwheat groats

1 cup pumpkin/sunflower seeds

2 cups wholegrain/jumbo oats 
1 cup coconut shavings 
½ cup sesame seeds 

¼ cup olive oil

2 heaped tsp mustard
2 tsp maple syrup

1 tsp each of ground coriander, sumac & smoked paprika

1 tsp salt

Optional extras – zest of lemon or orange, fresh thyme, pinch of chilli. Mix up the spices depending on the flavour profile you like.  


Mix all the dry ingredients together in a bowl. Whisk the dressing ingredients together and pour over the dry ingredients. Toss well and place on a large flat oven tray lined with baking paper. 

 Bake for about 45 mins at 150°C, turning the granola every 10 - 15 mins or until everything is toasted nicely and golden brown. 

 Keep in an airtight container for up to a month. 

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018