Allergen warning: We do process wheat/rye/spelt flour on-site, both milling and baking breads, so if you have an anaphylaxic issue with gluten or something where very trace amounts of wheat/spelt/rye could cause you issues, we would not recommend any of our products.
As you’ll see if you check out any of our jams, Marisa McClellan of the website Food in Jars is a huge inspiration for us not only in the canning department, but also in terms of general culinary creativity.
This savory granola–yes, you read that right! this is not meant for yogurt and maple syrup, folks–is an absolute revelation from her most recent book, The Food in Jars Kitchen.
I’ve been making McClellan’s paprika-spiked orange tomato jam probably since she first posted the recipe, and it’s a hit with cheese platters at parties as well as a game-changer on turkey burgers or any other lightly-flavored item grilled or otherwise.
But I never, ever, would have thought it could make a granola flavoring.
What can you really do with savory granola, though, besides admire its cleverness? Too many things apparently, just like the jam that inspired it.
This granola adds texture to your soups and salads, provides the perfect crumble on a gratin or mac’n’cheese, and yearns to be sprinkled atop any dip you’re planning to serve with any kind of chip.
Ingredients: Gluten-free oats, Stony Brook WholeHeartedFoods brined and roasted pepitas, orange tomato and smoked paprika jam (local orange tomatoes, unrefined sugar, lemon juice, Harvest Spirits cider vinegar, smoked paprika, Old Friends Farm ginger syrup, our own ground chili powder, Amagansett Sea Salt salt), Stony Brook WholeHeartedFoods butternut squash seed oil, Golden Valley Flax flax seeds, Amagansett Sea Salt.