Seedy Savory Granola

Switch up your granola game with this savory seedy granola. Perfect on its own, topped on granola for a savory breakfast or sprinkled onto a salad for an added nutrition boost! Whip up this recipe in under 30 minutes. 

I don’t know why I haven’t thought about sharing savory granola before now! I love making my own granola because I find a lot of store bought brands have unnecessary added ingredients (although Nana Joe’s granola is an exception!). I typically make a sweeter granola so I was so excited when Jess had the idea to make a savory version. If a savory nut and seed granola doesn’t scream fall, I don’t know what will!

But How the Heck Do I Eat Savory Granola?!

You might be thinking, “Sure, savory granola sounds great but what the heck do I eat it with?” Honestly, I think you can eat this savory seedy granola pretty much the same way you would eat sweet granola. Eat it by the handful or enjoy with yogurt (I would stick with plain yogurt) for a savory parfait. But this recipe also tastes delicious sprinkled onto savory dishes and for an added nutrition boost onto a salad.

Ingredients in our Savory Granola

Let’s break down the ingredients in this granola!

• oats – be sure to grab gluten-free oats if needed!
• millet – millet is a grain. I usually buy it in the bulk section
• walnuts
• cashews
• pumpkin seeds – also known as pepitas. Packed with antioxidants, fat and protein!
• white sesame seeds
• black sesame seeds
• fennel seeds
• cumin
• salt
• oil – I prefer olive oil but you can also use a different more neutral oil like avocado oil
• soy sauce – you can also use tamari or coconut aminos if you want to make this gluten-free
• maple syrup – because every savory needs a little sweet to balance it out
• egg white – don’t skip this one because this helps the granola clump up!

Savory Granola Recipe

This recipe starts with one step that makes me feel extra fancy: using a mortar and pestle. If you don’t have one, you can also use a spice grinder… or other kitchen utensils like the back of a spoon or knife will get the job done! Start by crushing the fennel seeds using whatever method works for you.

Add all of the ingredients to a bowl and stir to combine. Line a baking sheet with parchment paper. Spread out the mixture onto the prepared baking sheet and bake at 350ºF for 20-25 minutes. Allow the granola to cool completely before transferring to a glass jar to store. This helps keep all of the clusters intact. And that’s it! It could not be easier!

Savory Seedy Granola

Switch up your granola game with this savory seedy granola. Perfect on its own, topped on granola for a savory breakfast or sprinkled onto a salad for an added nutrition boost! Whip up this recipe in under 30 minutes. 

• Author: Jess Franks @ The Healthy Maven
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x

Scale 1x2x3x

Ingredients

• 1/2 cup uncooked rolled oats
• 1/2 cup raw millet
• 1/2 cup raw walnuts, chopped
• 1/2 cup raw cashews, chopped
• 1/3 cup pumpkin seeds
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 tbsp fennel seeds
• 2 tsp cumin
• pinch salt
• 2 tbsp oil, either olive oil or a neutral oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 egg white, whipped

Instructions

1. Preheat the oven to 350ºF.
2. Crush the fennel seeds with either the back of a knife or in a mortar and pestle, or grind them using a spice grinder.
3. Add all of the dry ingredients to a bowl and stir to combine.
4. Add in wet ingredients and combine well.
5. Spread out granola in an even layer on a parchment lined baking sheet and bake for 20-25 mins. Watch closely to ensure it does not burn.
6. Allow the granola to cool completely before transferring so you keep all of those crunchy clusters intact.
7. Store in an airtight container for up to one week. 

Like this recipe? Here are other granola recipes you might enjoy: