Savory Granola
If you love sweet granola, why not try a savory version? Savory granola is perfect to enhance a simple soup or salad with a little crunch!
How to Use Savory Granola?
Not only is savory granola super-healthy, it also goes well with many dishes. It’s a great way to add some nutrients to your meals, with the added bonus of an ultra-crunchy touch!
- On soup: Add it as a topping to soups such as with a roasted butternut soup, a creamy leek soup or tomato soup.
- In a salad: Put a handful on a mixed salad like this fig and goat’s cheese, tomato and cucumber salad or a fresh salmon salad.
- With roasted vegetables: Perfect if you want to add crunch to roasted vegetables like my Oven Roasted Winter Vegetables or my Oven Roasted Vegetables with Feta.
- On savoury toast: For an original breakfast, try it on a slice of fromage frais with a little avocado.
Ingredients
Savory granola is a really budget-friendly topping. Here’s what you’ll need:
- Rolled oats: The basis of all sots of granola. I use whole rolled oats for their texture, but you can also opt for oat bran if you prefer a finer version.
- Seeds: I usually use a salad seed mix with pumpkin, sunflower, flax seeds and sesame seeds, but you can vary depending on what you have on hand.
- Binder: Egg white is perfect for binding granola while adding a crunchy texture to baking. It’s a less sweet alternative to other binders such honey.
- Oil: I use olive oil for its rich flavor and health benefits. If you prefer a more neutral taste, you can opt for sunflower oil or even try coconut oil for an exotic touch.
- Dijon mustard: This is the secret ingredient that adds a tangy, subtly acidic touch to savory granola. It also helps coat the flakes and seeds.
- Spices and seasonings: Smoked paprika adds a slightly spicy, smoky touch that makes this savory granola so original. Don’t forget to season with salt and pepper to bring out the flavours.
- Honey: Although this is a savory granola, a little honey or maple syrup helps balance the flavors and bind the granola together.
You’ll find the exact quantities in the recipe card.
How to Make Savory Granola
This savory granola is super quick and easy to prepare. Here are the recipe steps.
Preheat your oven to 320 °F (160°C), on the convection setting.
In a large bowl, mix the rolled oats, seeds, egg white, olive oil, Dijon mustard, honey, smoked paprika, salt and pepper. Make sure all ingredients are well coated with the egg white, oil and mustard.
Spread the mixture on a baking sheet lined with parchment paper. Spread in a thin, even layer. This is very important to ensure even baking.
Bake for 20 to 25 minutes. Keep a close eye on the cooking time, the granola should be golden but not burnt. Note that it will darken slightly as it cools.
Leave to cool completely before breaking into pieces and transferring to an airtight jar. It’s important to let the granola cool thoroughly so that it stays crunchy.
Ideas for varying your savory granola
Just like my sweet granola recipe, this recipe for homemade savory granola is super-simple and quick. You can adapt it to your own tastes by changing the seeds or adjusting the spices. Here are some ideas:
- Herbs: Add dried herbs such as thyme, rosemary or herbes de Provence.
- Additional spices: Vary the pleasure by adding cumin, turmeric or even chili flakes for a spicier touch.
- Different nuts and seeds: You can replace or supplement the seeds with chopped nuts such as hazelnuts, almonds or pecans. This will add even more crunch.
- Parmesan cheese: For an even more original twist, add 1/4 cup of grated Parmesan cheese to your savory granola mix before baking. Parmesan will add an interesting umami note and more crunch to your granola.
FAQ : Savory granola
Savory granola keeps well for at least three weeks in an airtight jar, away from light and moisture. It can be kept even longer, as long as you don’t notice any unpleasant odors and it remains crunchy.
Yes, if you’d like a vegan or egg-free version, you can replace the egg white with a small amount of ground flax or chia seeds mixed with water (25 g or about 1/4 cup to 60 ml water). This will act as a natural binder.
If your granola becomes soft, it may have absorbed moisture. Make sure you store it in an airtight container and let it cool completely before putting it away. If this happens, you can put it back in the oven for a few minutes to regain its crispness.
Of course you can! If you prefer a more neutral taste, sunflower oil or grapeseed oil are excellent alternatives. For a more exotic flavor, you can also use coconut oil, which adds a slightly sweet note.
Don’t hesitate to leave me a comment, it always makes me happy!
You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog
Recipe card
Savory Granola
Click on the stars to rate!
Ingredients
- 1 ½ cups rolled oats (150 g)
- 1 cup mixed seeds of your choice (140 g) such as sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
- 1 egg white
- ¼ cup olive oil (60 ml)
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- ½ teaspoon smoked paprika
- Salt
- Pepper
Instructions
- Preheat oven to 320 °F (160°C), on the convection setting.
- In a large mixing bowl, combine all the ingredients for the savory granola. Season well with salt and pepper. Use a wooden spoon to stir well.
- Spread the mixture in an even layer on a baking sheet lined with parchement paper.
- Bake for 20 to 25 minutes, until the granola turns golden brown.
- Remove from oven and allow to cool completely before transferring to an airtight container.
