Savory Pumpkin Seed and Rye Granola Recipe

• 3 cups rolled rye flakes
• 1/2 cup hulled pumpkin seeds, also known as pepitas
• 1/4 cup grated Parmesan cheese, grated on the small holes of a box grater (about 1/2 ounce)
• 1 tablespoon brown mustard seeds
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg white
• 1/4 cup vegetable oil
• 1 1/2 teaspoons Worcestershire sauce

1. Heat the oven to 300 degrees F and arrange a rack in the middle.
2. Place the rye flakes, pumpkin seeds, Parmesan, mustard seeds, salt, and pepper in a large bowl and stir to combine; set aside.
3. Place the egg white, oil, and Worcestershire in a small bowl and whisk until foamy and thoroughly combined.
4. Drizzle over the rye mixture and mix until the rye is thoroughly coated.
5. Spread the mixture in a thin, even layer on a rimmed baking sheet.
6. Bake until golden brown, about 25 minutes.
7. Remove the pan from the oven, place it on a wire rack, and cool the granola completely.
8. (It will crisp up as it cools.)
9. Store in an airtight container for up to 2 weeks.

rolled rye flakes, pumpkin seeds, parmesan cheese, brown mustard seeds, kosher salt, freshly ground black pepper, egg white, vegetable oil, worcestershire sauce

Taken from www.chowhound.com/recipes/savory-pumpkin-seed-and-rye-granola-30066 (may not work)