Aside from eating this for breakfast over yogurt with cucumbers (page 112), this granola is really great to use like croutons in salads as well as for plain old out-of-hand snacking. I don’t want to push this recipe too hard, because it’ll seem like I have some sort of savory granola agenda, but just know that it’s one of the few things in this book that is in my pantry at all times.
Like the sweet version on the facing page, this one gets its crunch from egg whites, and the ingredients are rather flexible. I like to pack as much variety into this as humanly possible, always adding a new seed or grain when I have them on hand, and you should feel free to do the same. The soy sauce here not only adds some good old-fashioned saltiness, but its residual sugars also help everything caramelize and stick together, which is nice since this contains way less sweetener than a regular granola.
MAKE AHEAD: Granola can be made 1 week ahead and stored in an airtight container at room temperature.