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Servings:

Easy Cacio e Pepe Power Granola

For the last year, I have leaned on heartwarming, familiar, and simple cacio e pepe for comfort. To pay homage to the popular dinner I wanted to turn it into a fun, snackable, but still savory granola. With DIY puffed rice, crispy chickpeas, and a boost of buggie power this is an easy and healthy snack for any occasion. Sustainable food has never been more delicious!

Total Time

2hr

5.0

4 Ratings

Author: Joy Nemerson at SideChef

Servings:

Ingredients

•

1 can
(15 oz)

Chickpeas

•

2 cups

Gluten-Free Oats

•

1/3 cup

Pepitas

•

1 tsp

Salt

•

1 tsp

Ground Black Pepper

•

1 tsp

Za'atar

•

2 tbsp

Cricket Powder

(optional)

•

4 tbsp

Vegetable Oil

•

2 tbsp

Maple Syrup

•

1/2 cup

Grated Parmesan Cheese

•

4 tbsp

Grated Pecorino Romano Cheese

•

4 tbsp

Roasted Mealworms

or Roasted Edible Insect of Choice

(optional)

Puffed Rice

•

1/3 cup

White Rice

•

1 cup

Vegetable Oil

Cooking Instructions

Preheat oven to 300 degrees F (150 degrees C).

Spread the cooked White Rice (1/3 cup) on a parchment-lined baking sheet. Bake until the rice is dry, about 1 hour.

Heat Vegetable Oil (1 cup) over medium-high heat until it bubbles when you stick a chopstick in. Place dried rice into the oil- it should puff within 10 seconds. If it doesn’t, heat the oil longer.

Fish the rice out with a slotted spoon and drain it on a paper towel-lined plate.

Preheat oven to 325 degrees F (160 degrees C).

Placing a colander over a large bowl, drain the Chickpeas (1 can) . Reserve the liquid. Pat chickpeas dry and pour into a large bowl.

To the chickpeas, add Gluten-Free Oats (2 cups) , Pepitas (1/3 cup) , puffed rice, Salt (1 tsp) , Ground Black Pepper (1 tsp) , Za'atar (1 tsp) , and Cricket Powder (2 tbsp) . Stir to combine.

Using a whisk whip ½ cup of the chickpea liquid (aquafaba). Slowly pour in Vegetable Oil (4 tbsp) and Maple Syrup (2 tbsp) and keep whisking.

Pour liquid over oat mixture and toss until mixture is completely soaked. Let it sit for 10 minutes to absorb more of the liquid.

10.

Fold in the Parmesan Cheese (1/2 cup) , Pecorino Romano Cheese (4 tbsp) , Roasted Mealworms (4 tbsp) , and sprinkle more pepper.

11.

Press mixture onto a lined baking sheet. Bake for 45-50 minutes.

12.

Allow it to cool completely before storing it in an airtight container. Serve on its own, on top of a salad, with cheese, with soup, and anything else that needs a boost of delicious peppery crunch.

Author's Notes

The grand goal of this recipe is to be sustainable, tasty and introduce edible upcycling and edible insects in a comfortable and delicious way. Edible upcycling entails taking something that might be going to waste (leftover rice). This savory granola is the perfect snack, salad or soup topping, side to creamy cheese, or any way else you want to serve it.

Nutrition Per Serving

CALORIES

591

FAT

43.8 g

PROTEIN

12.1 g

CARBS

41.5 g