A savoury granola best served on salads for that extra crunch. Dairy-free, egg-free, healthy, pregnancy-friendly and vegetarian, it’s a versatile savoury topping that brings nutty texture and aromatic flavour to salads, soups or grain bowls.
By Seema PankhaniaFrom Saturday Kitchen Recipes
The seeds and nuts provide protein, fibre and healthy fats, while oats add complex carbs, making this savoury granola nutrient-dense and balanced. The honey adds sweetness, but the overall mix is wholesome, high in fibre and rich in vitamins and minerals, perfect for a healthy salad topping.
Estimated nutrition (per serving, 1 batch): kcal ~240–270, fat ~18–22g, saturated fat ~2–3g, carbs ~18–22g, sugars ~5–7g, fibre ~4–6g, protein ~8–10g.
Ingredients
- 100g/3½oz almonds
- 100g/3½oz cashews
- 100g/3½oz rolled oats
- 100g/3½oz sunflower seeds
- 40g/1½oz flaxseeds
- 40g/1½oz sesame seeds
- 2 tbsp olive oil
- 3 tbsp runny honey
- 2 tsp coriander seeds
- 1 tsp chilli powder
- 1 tsp fennel seeds
- 1 tsp sea salt
Customise
- Use more chilli powder for a spicier, punchier savoury granola with a sharper kick.
- Use extra coriander seeds for a fresher, more aromatic savoury granola finish.
- Use pecan nuts instead of cashews for a sweeter, more buttery savoury granola crunch.
- Use less honey for a more savoury, less sweet granola topping for salads.
Method
- Preheat the oven. To make the savoury granola, preheat the oven to 200C/180C Fan/Gas 6. This ensures the oven is hot enough for the granola to bake golden and crisp.
- Mix nuts, seeds, oats, oil, honey and spices. Put the almonds, cashews, oats, sunflower seeds, flaxseeds and sesame seeds in a large bowl. Add the olive oil, honey, coriander seeds, chilli powder, fennel seeds and sea salt. Mix until evenly coated. This creates the savoury granola base with a nutty, aromatic, slightly sweet balance.
- Spread and bake until golden. Spread the mixture onto a lined baking tray in an even layer. Bake for 8–10 minutes until golden and crisp, stirring occasionally so it colours evenly. Stirring stops the granola from burning and makes the savoury granola crisp on all sides.
- Cool and store. Leave to cool completely, then store in an airtight container until ready to serve. Cooling makes the granola crisp and sturdy for topping salads.
Helpful tip: Let the savoury granola cool completely before storing – it becomes much crispier as it goes. This crunchy mix is perfect sprinkled over salads for extra texture and a savoury, nutty finish.
- Can I make savoury granola without honey? Yes; use maple syrup or agave for a vegan alternative, though honey gives a milder sweetness.
- How long does leftover granola last? Store in an airtight container for up to 3 weeks. The savoury granola stays crisp if kept dry.
- Can I use different nuts? Yes; walnuts, pecans or almonds work well, but the cashews give a buttery savoury granola texture.