Rose Harissa Savory Granola (More Savory than Sweet!)

½ cup uncooked millet (3 1/4 ounces)

2 teaspoons Collected foods Rose Harissa

2 cups uncooked old-fashioned regular rolled oats (6 1/2ounces)

½ cup pine nuts (2 1/2ounces), toasted

⅓ cup tahini (sesame paste)

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon kosher salt

1 large egg white

1 cup smoked almonds (5 1/4ounces)

Instructions Checklist

Preheat oven to 300°F. Line a large baking sheet with parchment paper; set aside. Heat a skillet over medium. Add millet; cook, shaking skillet often, until lightly toasted and fragrant, 4 to 5 minutes. Pour millet into a large bowl.Add to millet in bowl. Stir in oats and pine nuts.

Whisk together tahini, oil, syrup, salt, Rose harissa, and egg white in a medium bowl. Pour over oat mixture; stir well until thoroughly coated. Stir in almonds. Pour mixture onto prepared baking sheet, and spread in an even, thin layer. Firmly press mixture down using a spatula.

Bake in preheated oven 30 minutes, rotating baking sheet from back to front after 15 minutes. Remove from oven; gently stir granola, breaking into clusters. Return to oven, and bake at 300°F until lightly browned and crisp, 5 to 10 minutes. Remove from oven. Let cool completely on baking sheet.

Use this to garnish, roasted vegetables, things like seasonal squashes, butternut squash, kabocha squash. Cauliflower steaks, roasted carrots. Often time serving these dishes with strained yogurt or Labne will bring out the Nances of the harissa.