This savory granola is one of my new favorite ways to add crunch and flavor to meals! It’s perfect for topping salads, soups, or avocado toast while also being packed with healthy fats, protein, and fiber. The combination of tahini, pumpkin seeds, and cashews gives it a super satisfying crunch, and the seasoning blend brings a rich, umami depth. It’s so simple to make, brings essential nutrients such as magnesium, zinc, and healthy fats, and stores well for easy meal prep. It’s definitely becoming a staple in my kitchen!
Why I Love This Recipe (As a Nutritionist)
- Nutritious and Balanced: Packed with healthy fats, fiber, and plant-based protein, this savory granola is a great way to add extra nutrients to any meal.
- Versatile: Use it as a crunchy topping for salads, soups, or even avocado toast for an added layer of texture and flavor.
- Gut Health: We know that consuming 30 or more plants per week is linked to a healthier microbiome and better gut health. This recipe is a great way to add plant diversity to your meals effortlessly!
- Easy to Make: This recipe comes together in just 10 minutes of prep and bakes in 30 minutes, making it perfect for meal prep.
- Rich in Essential Minerals: Ingredients like cashews, sesame seeds, and pumpkin seeds provide a source of iron, calcium, and magnesium.
- Perfect for Snacking: Enjoy it on its own as a healthy, nutrient-dense snack that keeps you full longer.
Ingredient Notes
- Tahini: This sesame seed paste adds a creamy texture and subtle nutty flavor while also being rich in calcium and healthy fats. If you don’t have tahini, you can substitute it with a runny almond butter or sunflower seed butter.
- Pumpkin Seeds: These little seeds are loaded with magnesium and zinc, making them a nutritious addition.
- Cashews: Cashews bring a satisfying crunch. You can swap them with almonds or pecans for a slightly different flavor.
- Nutritional Yeast: This gives the granola a slight cheesy, umami-rich taste while also adding B vitamins. If you don’t have nutritional yeast, you can leave it out, but it adds depth to the flavor.
- Red Chili Flakes: Adds a little heat to balance the nutty and savory flavors. Adjust to taste or replace with smoked paprika for a milder option.
How to make this recipe (summary)
Start by preheating your oven to 300°F (150°C) and lining a baking sheet with parchment paper. Mix the tahini, olive oil, maple syrup, garlic powder, smoked paprika, sumac, sea salt, thyme, oregano, chili flakes, and nutritional yeast in a large bowl until smooth. Add the rolled oats, pumpkin seeds, cashews, sesame seeds, and sunflower seeds, stirring well to coat everything evenly. Spread the mixture evenly onto the baking sheet and bake for 30 minutes, stirring halfway through to ensure even toasting.
Cool completely before transferring to an airtight container for storage. View recipe card below for detailed instructions.
Variations and Tips
- Nut-Free Version: Swap for more sunflower and pumpkin seeds or hemp seeds to make this nut-free.
- Extra Crunch: Add sliced almonds or toasted coconut flakes for even more texture.
- Spicy Kick: Increase the red chili flakes or add a pinch of cayenne pepper for a bolder flavor.
- Storage Tip: Keep in an airtight container at room temperature for up to two weeks.
- Serving Ideas: Sprinkle over salads, soups, grain bowls, or avocado toast for added crunch.
Why You’ll Love This Savory Granola TLDR
- Crunchy
- Savory
- Nutty
- Protein-packed
- Easy to make
Savory Granola
A crunchy topping for salads, soups, or avocado toast. This high-protein, nutrient-rich granola adds a deliciously savory twist to meals.
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowl
Ingredients
- 4 tbsp (60 g) tahini
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (10 g) garlic powder
- 1 tsp (3 g) smoked paprika
- 1 tsp (3 g) sumac
- 1 tsp (6 g) sea salt flakes
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) red chili flakes - more to taste
- 2 tbsp (15 g) nutritional yeast
- 1 cup (80 g) rolled oats
- ¼ cup (30 g) pumpkin seeds
- ½ cup (65 g) cashews
- ¼ cup (37 g) sesame seeds
- ¼ cup (35 g) sunflower seeds
Instructions
- Preheat the oven to 300°F (150°C) fan on, and line a baking sheet with parchment paper.
- In a large bowl, whisk together the tahini, olive oil, maple syrup, garlic powder, smoked paprika, sumac, sea salt, thyme, oregano, chili flakes, and nutritional yeast until smooth.
- Stir in the oats, pumpkin seeds, cashews, sesame seeds, and sunflower seeds, ensuring everything is well coated in the seasoning mixture.
- Evenly distribute the mixture on the prepared baking sheet.
- Bake on the middle rack for 30 minutes, rotating halfway through to ensure even toasting.
- Cool completely before storing in an airtight container.
Video
Nutrition Information
Per Serving/Portion
Calories: 137 kcalCarbohydrates: 7 gProtein: 5 gFat: 10 gSodium: 163 mgFiber: 2 gVitamin A: 6 IUCalcium: 24 mgIron: 2 mg
FAQ
Is this recipe gluten-free?
Yes! Rolled oats are naturally gluten-free, but make sure to use certified gluten-free oats if needed.
How do I store this granola?
Store in an airtight container at room temperature for up to two weeks.
Can I make this oil-free?
Yes, you can omit the olive oil, and add extra tahini but the granola may be slightly less crispy.
What can I use instead of tahini?
A runny almond butter or sunflower seed butter work as great substitutes.
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OMG this is soooo good. I use it to top salads, to sprinkle over soups or as a quick snack! making it again tonight, keeps for ages in the fridge in an airtight jar.
So happy you loved it Tracey, and thank you for the reminder, I had not made it in a little while, adding it to my prep list for the week 😍
I have made this now what feels like a hundred times. I always change up the seeds and sometimes the spices and it is always good! As a pre diabetic that just wants healthy *savoury* snacks this is a lifesaver every time ❤️❤️❤️
I’m so happy to hear that! Thank you for sharing Padmavathi 💚