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.
- If you like this recipe, you’ll also love our Healthy Seeded Crackers Recipe (Gluten-Free), or GF Seeded Crackers (Oil-Free, Flour-Free, Nut-Free).
Why You’ll Love This Savory Granola TLDR
- Crunchy
- Savory
- Nutty
- Protein-packed
- Easy to make
Savory Granola
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
Per Serving/Portion
FAQ
Yes! Rolled oats are naturally gluten-free, but make sure to use certified gluten-free oats if needed.
Store in an airtight container at room temperature for up to two weeks.
Yes, you can omit the olive oil, and add extra tahini but the granola may be slightly less crispy.
A runny almond butter or sunflower seed butter work as great substitutes.
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Loved this recipe- thanks so much for sharing – my granola did not crisp up as much- any tips for that
Hey lovely, all ovens are a little different, you could try baking them for a bit longer (make sure the fan mode is on)! Or add a little more oil, hope this helps 💚
My granola too didn’t crispy up with fan on at 160 c for 30 mts.
Will try baking for extra 10 mts.
Hi Sarah, sounds great. I’m going to give it a try. Can you tell me how many gr./spoons you consider *per serving? thank you
Hi Eliza, I did not measure it once baked, so this is an approximation based on the raw ingredients, but a serving would be about 26 g. We often use less, and just sprinkle a little bit on avocado toast it’s delicious!
Sarah, thank you. I’m going to prepare it today.
have a good day
Hope you love it 💕
Amazing recepe Thank you all your recipe are good and amazing, healthy as weell
So happy you loved it 💚
This was absolutely delicious, thank you! I loved your recipes 😍
I’m so happy you loved it! This is my current obsession, putting it on everything 😍
I just made this yesterday. I am a huge granola fan, but this was the first time I’ve ever had savory granola. It was delicious! Thank you so much for the recipe.
So happy to hear that Angie 💚
Hi Sarah,
I love your recipes 💯👩🏼🍳Thanks for another great one. I‘m allergic to oats, and can’t use gluten free oats either. I use buckwheat flakes whenever a recipe calls for oats and it works perfectly fine.
Thanks again and have a great weekend,
Warmest greetings from Europe 🇪🇺, Gabriele 💚
Hi Gabriele, so happy you’re enjoying the recipes! Thanks for sharing this tip; it’s a very good substitution! I usually recommend quinoa flakes, and I love the idea of buckwheat flakes to vary things up! I’ll have a look for them 💚
Hi Sarah,
thanks for your time and message.
Buckwheat Flakes are easy to find in German health stores and are available whereas Quinoa Flakes are more expensive. I try to use millet, quinoa and buckwheat as much as I can since I‘m gluten intolerant and the same with milk protein. So your recipes are really perfect for my gf cf and vegan diet 💚💚💚Have a nice weekend, Gabriele 🫶🤗🫶🤗
I’m so happy to hear that lovely, thank you for the kind words 💚