Savory Paleo Granola
You know what says “New Year’s Eve”? Chex Mix!
You know what I’m not eating on New Year’s Eve? Chex Mix!
Need something spicy, crispy, crunchy, flavorful, and totally snackable for a special occasion or, ya know, a random Wednesday? Let me introduce you to Serundeng Katjang, or what I like to call Savory Granola.
Traditionally, serundeng katjang is an Indonesian condiment made from roasted peanuts, shredded coconut, and spices. It can be chopped into a flavorful fairy dust and sprinkled over rice dishes to add zing and texture. I adapted a recipe from the cookbook Natural Food Feasts, and instead of crushing it up, I left the ingredients whole to make a bowl of nutty, spicy goodness — flavorful, a little onion-y, but not hot — that’s as close as you can get to Chex Mix without eating those offensive grains.
Happy New Year!
Paleo Serundeng Katjang, a.k.a. Savory Granola
Prep 5 min. | Sauté 10 min. | Bake 45 min. | Makes 1 1/2 cups
Ingredients:
1/2 tablespoon coconut oil
1/2 medium onion, very finely diced
1 clove garlic, crushed
1/2 teaspoon powdered ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 tablespoon lemon juice
3/4 cup coconut flakes
1/2 cup dry-roasted almonds
1/3 cup dry-roasted cashews
Directions:
1. Preheat oven to 300F and cover a large baking sheet with parchment paper.
2. Heat coconut oil in a large skillet over medium heat until melted, then add onion, garlic, and ginger. Cook 2-3 minutes until the onions begin to soften and its fragrant.
3. In a small bowl, mix the cumin, coriander, salt, and turmeric. Add to the onions, stir to combine, and cook an additional 5-7 minutes until the onions are very soft. Add the lemon juice and cook until the mixture forms a paste, about 2 minutes.
4. Add the coconut chips to the pan and stir until they’re coated with the onions and spices. Transfer to the baking sheet and bake for 30 minutes. Stir with a wooden spoon and add the nuts to the baking pan. Roast an additional 10-15 minutes until the coconut/onion flakes are very brown and the nuts are toasted.
5. Allow to cool completely, then mix together and store in an air-tight container. Eat as-is (Chex Mix Replacement!) or chop in a food processor until it’s the texture of coarse sand and use as a flavoring condiment on cooked vegetables, meats, soups, and salads.
More New Year’s Eve Snack Ideas
Smoky Pear Bites
Caramelized Coconut Chips
Kale Chips
Pan-Fried Plantains
Raw veg w/ Southwestern Cumin-Lime Dip
Spiced Olives
Sesame Nori Chips
Tags: asian, coconut, dino-chow, paleo
17 Responses to “Savory Paleo Granola”
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Yeah, thanks for this. I only ate 10 LBS of chex mix in December. LOL. Seriously, thanks!
This sounds like it would be incredibly nummers over veggies
Oh, I wish I had time to stop by the store before going home tonight! This would be a perfectly nibbleable before our New Year’s dinner. Ah well, there’s always another party
Awesome idea. Would go great with our NYE feast of skinless gyoza, bacon wrapped chicken thighs & grass fed beef meatballs in home made sauce.
Thanks for an inspiring 2012 Mel. Thanks for sharing all your thyroid wonkiness. You truly help keep me on the right track.
-barb
Yay! I am forwarding this on to my Dad, in hopes that the next time he makes a batch of Chex Mix for my sisters, he will consider making some of this for me. Its a holiday tradition I have felt left out of because of our grain-free lifestyle. Thanks Melissa!
I never would have thought to add onion and garlic to a snack mix, but it seems so obvious, now — can’t wait to try it. Thank you for this recipe!
Made it!! It is seriously good eats!! Thank you Melissa!!
YAY! How fun! Glad you liked it! Happy New Year!
Delicious but I still want my Russian Tea Cakes! Love you!! Mom
Delicious! My new go-to snack. My only regret is I didn’t double it. Thanks
WOAH THIS IS AMAZING THANK YOU
Glad you like it! Now if only I could be sure how to pronounce it!
[...] Granola’s out, but lots of people miss it. For them, there’s (grain-free) savory paleo granola. [...]
could you give any additional tips? I’m pretty good in the kitchen but I’m not sure this recipe went as planned. Mine was getting pasty early. Also the coconut and spices started charring at 20 min in oven : ( Didn’t think oven was too high, but then maybe I still need to reduce heat. Does not look as beautiful as yours
I’m not sure how to help you… sorry! I’ve made it three times with these instructions, and it came out just fine. Perhaps your oven is hotter than you think? I have a separate thermometer in my oven to monitor the temp. Nuts are pretty sensitive, so if you’re oven is even off by 10 degrees, that could make a difference.
thanks! I was determined so I tried again and switched from old non-stick to regular skillet. That made things better from the beginning – not sure why. btw, on day 20 of whole30 and new to your blog – made Best Ever Chicken and it was amazing!
[...] article top 6 anti-inflammatory foods recipe savory paleo snack mix [...]
This blew both mine and my hubbie’s minds!!! Wowser!! Although I did add some chili flakes to the mix as just fancied something a bit spicy.
Hands down the best moreish munchie ever… I will be passing this on to family and friends. Mel, everything I’ve made of yours is a taste sensation and I thank you (and Diane Sanfilippo) for making my Paleo transition so delicious and life changing.
Happy!
Cool! Glad you liked it — and super glad you’re finding my recipes helpful. YAY!