Savory Granola
This crunchy Savory granola is a perfect topping on any roasted veggies. It’s a fantastic way to add more texture plants and nutrients to your diet.
This savory granola is a great addition to any salad or roasted veggies. t’s also a wonderful snack on its own and an exciting addition to a cheese board. With a blend of nutty, spicy, and sweet flavors, it’s sure to satisfy your cravings. The nutritional yeast gives it a satisfying slightly cheesy flavour.
It has a wonderful crunchy texture as well. The oats slightly puff up, which makes them airy and crunchy. We use whipped aquafaba (water from the canned chickpeas) to get the bits sticking together, this way we get small granola chunks, which means extra concentrated crunch.
It’s also healthy, the oats contain lots of fiber, the seeds and nuts provide healthy fats, and the nutritional yeast is not only in here for the cheesiness, but it contains protein.
Sprinkling this granola on your meal is also a great way of reaching your “30 plants per week” goal.
This savory granola pairs perfectly with our roasted cabbage.
what you’ll need to make this savoury granola
- Oats are the star of the dish, so get a good, if possible organic brand.
- Pumpkin seeds also known as pepitas, are the edible seeds found inside a pumpkin. They are delicious and nutritional.
- Pecans are native to North America and have delicious caramel and butter-like flavors that goes well with savoury and sweet dishes.
- Dried spices such as onion and garlic powder, turmeric, and smoked paprika are going to give this granola a distinct savoury flavor.
- Extra virgin olive oil will make it crisp-up in the oven.
- Nutritional yeast is a deactivated strain of yeast is a popular addition to vegan and vegetarian dishes due to its nutritional profile and cheesy flavor.
- Aquafaba is the liquid from canned chickpeas that becomes really frothy and replaces egg whites in certain vegan and plant-based recipes.
- Maple syrup is a rich syrup with a rich caramel flavour that will balance the salty and savour notes.
- Sea Salt will deepen the flavors.
Step-by-step instructions
- Add all the spices, olive oil, nuts, seeds, and oats in a big bowl and mix well – you want an even spices coverage on seeds and oats. Set aside.
- Whip up the aquafaba, a mixer, blender, or a small food processor, which should all do the job. Mix it until it doubles in size, but is still runny.
- Pour the whipped aquafaba over the bowl with the rest of the ingredients and mix everything together really well once again.
- Pour the whipped aquafaba over the bowl with the rest of the ingredients and mix everything together really well once again.
- Spread the granola on a tray with a baking sheet evenly and roast for 20 min at 180 C / 350 F, in a fan assisted oven. To get an even roast, mix it a couple of times.
- Once cooled down, store in an airtight container for up to a month.
- Enjoy over roasted veggies, or as a healthy snack on its own.
hOW TO ENJOY SAVORY GRANOLA
This savory granola is truly versatile. Here are a few ways to enjoy it:
- Salad topper: Sprinkle it over your favorite greens for a boost of flavor and texture.
- Roasted veggie side dish: Toss it with roasted vegetables like Brussels sprouts, cabbage steaks, pumpkin, or sweet potatoes for a delicious and nutritious side dish.
- Snack on its own: Enjoy a handful as a satisfying and healthy snack on the go.
- Cheese board upgrade: Add a sprinkle of granola to your cheese board for a unique and flavorful contrast to the creamy cheeses.
Savory granola
Equipment
- 1 Blender
- 1 Big bowl
- 1 Baking tray
- 1 Air tight container
- 1 Baking scale
Ingredients
- 200 grams oats
- 70 grams pumpkin seeds
- 50 grams pecans
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 tablespoons olive oil
- ¼ teaspoon turmeric
- 1 teaspoon smoked paprika
- 30 grams nutritional yeast
- 70 grams aquafaba
- 1 teaspoon maple syrup
- ½ tablespoon salt
Instructions
- Add all the spices, olive oil, nuts, seeds, and oats in a big bowl and mix well – you want an even spices coverage on seeds and oats. Set aside.
- Whip up the aquafaba, a mixer, blender, or a small food processor, which should all do the job. Mix it until it doubles in size, but is still runny.
- Pour the whipped aquafaba over the bowl with the rest of the ingredients and mix everything together really well once again.
- Spread the granola on a tray with a baking sheet evenly and roast for 20 min at 180 C / 350 F, in a fan assisted oven. To get an even roast, mix it a couple of times.
- Once cooled down, store in an airtight container for up to a month.
Notes
- You can replace the pecans and pumpkin seeds by your preferred seeds and nuts.Â
- You can add other seeds and nuts by reducing the pecans and pumpkin seeds amounts by half, and replacing the other half by your desired amount.Â
- This will store well for a month in an air tight contained in a cupboard (dry and dark spot).Â
We often keep a jar of savory granola in the cupboard and enjoy it as a crunchy topping on roasted veggies, or even as a snack on its own. I hope you give it a try and love it as much as we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!