Sammy's Savory Granola

This weekend we flew to LA to hang with our dear friend and private chef Samantha Beech. Naturally, we asked if she could show us a few simple secrets in the kitchen. Here is Sammy's savory, semi-sweet, and truly addicting granola recipe she tops on salads, over yogurt, or tosses in her fanny pack for a mid hike snack! 

Of course, the recipe features Sizzle Olive Oil from our friends at Graza.  Thanks to the super stable picual olive, sizzle was born for the heat. It’s 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor.

    The recipe also calls for The Salt by Pineapple Collaborative from our #Jonesin Pantry. Produced in partnership with Sarela Herrada of SIMPLi and Yolanda Acurio Mendoza of the women-run co-op Comunidad Salinera de Maras, this blush pink salt from ponds high in the Peruvian Andes is harvested by hand to retain superior mineral content (calcium, iron, magnesium, zinc, and potassium).

    Its mild taste and medium grind size – between fine kosher salt and crunchy finishing salt – make The Salt a versatile addition to any pantry, enhancing the flavors of all your favorite things to bake! Okay and now for the recipe... 

    Savory Granola 

    1.5 Cups Rolled Oats
    1 Cup raw Pumpkin Seeds
    1/2 Cup coconut flakes
    1/2 Cup raw Sunflower seeds
    1/4 Black sesame seeds (or a mix of black and white)
    1 1/2 teaspoons salt
    1/2 teaspoon chili powder
    1 teaspoon ground fennel
    1/3 Cup Graza Sizzle
    1 egg white, beaten
    1 tablespoon maple syrup



    The Ritual

    1. Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl bowl.

    2. Spread out on a large rimmed baking sheet lined with parchment paper. Bake for 20 minutes, stirring halfway through, until starting to brown.

    3. Allow to cool. Necessary for maximum chunkage!

    4. Recipe note: We made a nut free version. But feel free to add any combination of 2 cups unsalted and raw nuts and seeds to your oats.


    follow our girl Samantha Beech, a private chef and baker based in LA on IG for more at @sammybeech_ and be sure to tag us at @shopjonesandco if you make em! 


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