Easy Savory Granola Recipe with Oats

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Change up your granola game with savory granola.
a jar of granola spilled onto a baking sheet

Savory granola is a twist on classic sweet granola. Although it has the same base ingredients as traditional granola, it is a slightly sweet, spicy, and nutty savory treat.

a jar of granola spilled onto its side with granola pouring out

Savory granola opens up a new avenue of enjoyment for granola recipes. It’s perfect for when you are looking for a quick grab-and-go snack that’s not sweet, is good for you, and is easy to make. It also works as a great crunchy topping that can amplify the texture and flavors of yogurt, dips and salads.

Why you will love this savory granola recipe

  • It’s a versatile snack with a unique blend of slightly sweet, spicy, and savory flavor.
  • Making your own granola is simple and healthy; it’s the perfect portable snack.
  • Savory granola is customizable and can be made with any combination of ingredients – see suggestions below.
A photo of the ingredients: oats, walnuts, chia seeds, fennel, almonds sunflower seeds honey, coconut oil, egg white tamari sauce

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

🥄Equipment

Preheat the oven to 350 degrees f. Line a rimmed baking sheet with parchment paper.

a picture of the granola ingredients in a mixing bowl

STEP 1: Place all of the dry ingredients (oats, walnuts, almonds, chia seeds, and sunflower seeds) into a large bowl.

STEP 2: Whisk the wet ingredients (honey, tamari, egg white, coconut oil ) together in a separate medium bowl and pour the liquid over the dry mixture in the large bowl with the dry ingredients.

A picture of wet ingredients pouring over the dry ingredients.
a picture of granola mixed in a bowl

STEP 3: Stir to combine all of the ingredients together making sure that the mixture is thoroughly coated with the liquid mixture.

STEP 4: Pile the granola onto a parchment-lined baking sheet. Use a wooden spoon or spatula to press the granola down into a single layer.

A picture of granola on a baking sheet with a wooden spoon pressing it down.
This picture is step five in the recipe. The baked granola is golden and crispy and is still on the parchment-lined baking sheet.

STEP 5: Bake for 25 minutes until the granola is golden and crispy. Allowing the cooked granola to cool will also help to crisp it up.

Oats – Rolled oats are the best oats for homemade granola. They are thicker and hold up better than quick-cooking oats. However, if you don’t have rolled oats, you can use quick-cooking oats, but you may need to reduce the cooking time.

Cocont oil – If coconut oil isn’t available, it can be replaced with an equal amount of olive oil, avocado oil or melted butter.

Honey – Naturally sweet honey or maple syrup (not pancake syrup) is the best natural sweetener for granola. If those are not available, you can use an equal amount of agave nectar or brown rice syrup.

Nuts – Almonds and walnuts blend nicely together, and they can be replaced with any type of nut. For best results, use raw nuts rather than toasted nuts, which may lose some of their flavor once they are toasted in the granola.

a mason jar filled with granola

To maintain the perfect crunch and flavor, store you savory granola in a covered glass jar at room temperature for up to a month. I personally recommend using a mason jar, but any glass food storage container will work well.

If you need to store granola for a longer period, you can freeze it for up to three months. Simply place it in an airtight container like a mason jar or a stasher bag. Before using it, allow the granola to thaw at room temperature.

Enjoy savory granola as a snack or add it to a charcuterie board or your favorite appetizer spread with stuffed mushrooms, cucumbers, and hummus.

It also tastes great in salads, grain bowls, soups like this cauliflower soup or to add a crunchy addition to yogurt.

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Speedy Supper Solutions!

Get dinner on the table fast with these ideas.

Herb-infused granola – Add dried herbs such as thyme, rosemary or oregano for an herb-infused savory granola.

Coconut – To add a coconut flavor, add a quarter to half cup of coconut chips to the oat mixture.

Garlic parmesan – Mix garlic powder and grated parmesan cheese for a cheesy flavor profile.

Smoky chipotle – Incorporate chipotle powder or adobo sauce for a smoky and slightly spicy granola.

Spicy – Add a pinch of red pepper flakes for a gentle hint of heat.

Cajun spice – Mix in cajun seasoning for a bold and spicy granola.

Nut-free – Replace the nuts with seeds such as chia seeds, quinoa, pumpkin seeds, sesame seeds, flax seeds, or sunflower seeds.

Grain free – Leave out the oats and add an extra cup of nuts and seeds for a grain-free low carb option.

an overhead shot of granola in a jar

Tips

  • After removing the granola from the oven, let it sit at room temperature on the baking pan for at least 20 minutes to allow it to crisp up.
  • When mixing the oat mixture, keep the egg whites separate from the hot coconut oil to avoid cooking the egg white.  

Recipe FAQs

I like my granola clumpy, how can I make it clump together?

To encourage clumping, press the granola mixture onto the baking sheet before baking. Once baked and cooled, break the granola into desired-sized clusters.

Is it necessary to use parchment paper or a silicone mat when baking the granola?

It’s not necessary, but the parchment paper or silicone mat will make it much easier to clean up.

Try these tasty snack recipes

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!

a jar of granola spilled onto a baking sheet

Savory Granola

Change up your granola game with savory granola.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Click on serving size to scale this recipe

Course: Appetizers & Snacks
Cuisine: American
Keyword: savory granola
Servings: 12 1/4 cup servings
Calories: 286kcal
Author: Anne Lawton
Scale this Recipe 12 1/4 cup servings

Ingredients

  • 2 cups rolled oats
  • 1 cup almonds raw
  • 3 tablespoons chia seeds
  • 1/2 cup walnut pieces raw
  • 1/2 cup [sunflower seeds]
  • 1/4 cup coconut oil melted
  • 1 egg white
  • 1/2 cup honey
  • 1 tablespoon tamari sauce
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons [fennel seeds]

Instructions

  • Pre-heat the oven to 350.
  • Line a cookie sheet with parchment paper.
  • Place 2 cups oats, 1 cup almonds, 3 tablespoons chia seeds, 1/2 cup walnut pieces, 1/2 cup sunflower seeds into a bowl.
  • Whisk together the 1/4 cup melted coconut oil, 1 tablespoon tamari sauce, 1/2 cup honey and then the egg white. Note: it's important to add the ingredients in this order so that the heat from the coconut oil will not cook the egg white. 
  • Pour the liquid ingredients over the mixture in the bowl.
  • Add the seasonings to the bowl and mix well.
  • Spread the granola mixture onto a parchment-lined cookie sheet and press down using the back of a spoon or a spatula.
  • Bake the granola for 15 minutes
  • Remove the granola from the oven and press it down again. Let it cool on top of the stove. Once it’s cool enough to handle break the granola.

Notes

Change it Up
  • Use any combination of nuts and seeds that you like, here are some suggestions:  macadamia nuts,  cashews, pecans, hazel nuts, quinoa, chia seeds, sesame seeds, pumpkin seeds
  • For a nut free version use seeds only, such as: quinoa, chia seeds, pumpkin seeds, sesame seeds, sunflower seeds.
Store granola in an airtight container at room temperature for up to a month.

Nutrition

Serving: 0.25cup | Calories: 286kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 91mg | Potassium: 239mg | Fiber: 5g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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