Recipe Overview
Why you’ll love it: Perfect as a crunchy topping for salads, soups, grain bowls, or as a wholesome snack, this savory granola is a cinch to make and will disappear quickly.
How long it takes: 10 minutes to prep, 40 minutes to bake
Equipment you’ll need: mixing bowl, large rimmed baking sheet
Servings: 12 (makes 3 cups)
Not Your Normal Granola
I’ve been making granola for breakfast and snacks for years. I even make a crunchy oat topping just for ice cream (only 3 ingredients and it’s so good!).
But savory granola? I’ve been meaning to develop a savory granola recipe and I’m sorry I waited so long. This granola has many of the same ingredients as the granola we’re all accustomed to but it isn’t sweet. This granola is savory and just a little salty. It may not be what you want for breakfast but there are so many ways you’ll enjoy this savory granola.
savory granola
It’s nut free. This savory granola recipe has plenty of seeds but no nuts. It has no added oils either. It’s a healthy mixture of oats, sunflower seeds, pepitas, and chia seeds with a very minimal amount of sugar, and a dash of chili powder. This isn’t a typical breakfast granola which is usually highly sweetened and often has added nuts.
So many ways to enjoy it! Sprinkle savory granola on your favorite salad for a real treat. I absolutely love it on this kale and pear salad. Top your favorite creamy soup with savory granola or scatter a handful on a grain bowl to give it a nice toothsome bite. I often eat it by the handful for a quick pick-me-up. Keep reading for more suggestions.
Easy to make. It doesn’t take much more than 10 minutes to whip this savory granola together. You’ll need 35 to 40 minutes to toast it in the oven until your granola is beautifully crispy and browned. It really is so easy!
How To Serve Savory granola
- Sprinkle it on salads. I recommend our kale salad with cranberries and poppy seed dressing, kale and sweet potato salad with pomegranate, salad with beets, feta, and Dijon dressing. Lately we’ve been loving it on this warm kale salad with roasted root vegetables.
- Make a healthy dessert. Top melon slices with a little balsamic dressing and savory granola. Other fruits work well, too, like bananas, peaches, or strawberries. You could add a spoonful of Greek yogurt and enjoy it for dessert or breakfast.
- Garnish creamy soups. It goes well with carrot ginger soup, pumpkin curry soup, or copycat Panera squash soup.
- Add extra flavor and crunch to roasted vegetables. Try savory granola with roasted carrots, roasted sweet potatoes, or Parmesan roasted cauliflower, just to name a few.
- Savory granola goes well with grain bowls. Sometimes you just need a crunchy element on those grain bowls. Add it to this quinoa, roasted tomato, and ricotta bowl.
Recipe Variations
- Add nuts. I like to make this granola nut-free because of the nut allergies in my household. However, if that’s not a problem in your home, replace sunflower seeds and/or pepitas, with your choice of cashews, pistachios, sliced almonds, pine nuts, pecans, or walnuts. Any of these would be really delicious. NOTE: Only use raw, not roasted nuts. If you use already roasted nuts, they will probably get too dark or burn when you bake the granola.
- Use different seeds. Try sesame seeds instead of chia seeds. Whole cumin seeds or fennel seeds can be added for extra flavor. Stick to a tablespoon of the spice seeds; otherwise they may overpower the flavor the granola.
- Try alternate spices. You can omit the chili powder and try something different. Other spices to consider are coriander, turmeric, smoked paprika, or ginger. If you want to make the savory granola spicier, use the chili powder and add a pinch of cayenne pepper or red pepper flakes.
- Try a different sweetener (or omit it). Instead of white sugar, sweeten with a tablespoon or two of agave syrup or maple syrup. You could use brown sugar, too.
- Make it vegan. Make this granola with ¼ cup olive oil instead of egg whites.
Recipe Tip
If you make any of these adjustments, make sure the ratio of dry ingredients and wet ingredients is about the same as written in the recipe. All of the dry ingredients should be well coated but there shouldn’t be liquid pooling in the bottom of the bowl when you mix it up. If mixture is too wet, add more oats. If seems too dry, add a little extra egg white or oil.
After the savory granola has cooled completely, put it in an airtight container. I like to store mine in a clear glass jar on the counter. It looks so pretty! If you want to keep it longer than a week, I would store it in the fridge because of the high oil content of the seeds. Granola can also be frozen pretty much indefinitely.
More Granola Recipes
Savory Granola (nut-free recipe)
Ingredients
- 4 egg whites
- 2 teaspoons kosher salt
- 1 ½ cups old-fashioned rolled oats
- 1 cup raw sunflower seeds
- 1 cup raw pepitas (shelled pumpkin seeds)
- ½ cup chia seeds
- ¼ cup granulated sugar
- 4 teaspoons chili powder
Instructions
- Preheat oven to 350°F. Lightly spray a rimmed baking sheet with cooking spray.
- Combine egg whites and salt in a medium bowl, whisking until frothy.4 egg whites, 2 teaspoons kosher salt
- Add oats, sunflower seeds, pepitas, chia seeds, sugar, and chili powder; stir well to coat.1 ½ cups old-fashioned rolled oats, 1 cup raw sunflower seeds, 1 cup raw pepitas, ½ cup chia seeds, ¼ cup granulated sugar, 4 teaspoons chili powder
- Spread mixture in an even layer on prepared baking sheet. Bake for 35 to 40 minutes, stirring every 10 minutes. Mixture should be dry and browned. Cool completely on baking sheet. The granola will get more crispy as it cools.
Notes
- Storage: Once the granola has completely cooled, store it in an airtight container or jar. It will keep for up to a week at room temperature. For longer storage, keep it refrigerated or frozen.
- Variations: If desired, you could substitute nuts such as pecans, walnuts, sliced almonds, or cashews, as long as they are raw. Sesame seeds can be substituted for chia seeds if you like.
- Raw nuts and seeds: By “raw”, I mean not roasted. Whether you use seeds or nuts, they should not be roasted or salted. Raw seeds and nuts will usually be lighter in color than roasted. Roasted nuts will get too dark when you bake the granola and may burn.
- Pro tip: If you add different ingredients to the granola, remember to keep the total amount the same, 4 cups. However, when you mix the beaten egg whites into the oat/seed mixture, there shouldn’t be a puddle in the bottom of the bowl. If there is, add a few more rolled oats.
- Sodium: Two teaspoons of salt may seem like a lot but remember this is a savory granola, more like mixed nuts rather than a breakfast cereal. Feel free to tweak the amount of salt if you’re watching your sodium intake.
- Spices: You can use different spices in your savory granola instead of, or with the chili powder. Try a pinch of cayenne or red pepper flakes for a little heat. Other spices could include turmeric, smoked paprika, ground ginger, or coriander.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
great and versatile granola mix!
Absolutely!