Savory granola with seeds, nuts and fresh herbs

by Paula Casimiro
savory granola
savory granolasavory granola
savory granola

For some time now, whenever I make a salad I usually add a spoonful of fried onion, which I buy at a certain well-known Swedish store (hehehe). I do not know if it’s because of the saltier taste or the crispy texture, but this little extra makes salads much more interesting. Sometimes I add walnuts or hazelnuts, but the fried onion remains my favorite. So when I saw a recipe of quinoa and kale with salted granola in sweet Inês blog I immediately thought that a savory granola could well be my next craze, capable to replace the beloved fried onion in salads and soups.

If you search on Google, you will see that savory granola is a small world full of variations and flavors, some smoother, others more exotic and bold. I ended inspiring myself by the savory granola at Green Kitchen Stories blog and adapted it to the ingredients I had at home. It came out delicious, let me tell you, much better than I had anticipated. This savory granola is crispy, slightly salty and spicy, like the fried onions, but much healthier and more flavorful, because it combines all the different seeds and nuts used. Savory granola can be used in many different ways. You can add it to your salads and soups, like this soft fava bean soup, or sprinkle it over a half-melted cheese for a different entree. To begin with, I simply baked some endives in the oven (15 minutes at 180º C), lightly seasoned with a dash of olive oil, salt and black pepper, and finished on the plate with some more olive oil and a tablespoon of granola. Voilá, a quick and delicious side dish! Try it, adjust the recipe to your preferences (or pantry, like I did) and tell me how it went.

Savory granola with seeds, nuts and fresh herbs


This savory granola is crispy, slightly salty and spicy, as it combines all the different seeds and nuts used.

Prep Time: | Cook Time: | Total:

Serves: 4 cups


  • 125 ml olive oil
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • zest of one orange
  • 1 tablespoon fresh thyme leaves finely chopped
  • 1 tablespoon fresh rosemary leaves finely chopped
  • 1 pinch cayenne pepper to taste
  • 1 pinch sea salt to taste
  • 2 cups rolled oats
  • 1 cup nuts (walnuts and hazelnuts)
  • 1/2 cup hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds


  1. Preheat the oven to 180º C. In a large bowl, combine the olive oil, mustard, honey, orange zest, fresh herbs, cayenne pepper and salt. Mix well with a fork or balloon whisk.
  2. Add the remaining ingredients and mix well with a wooden spoon, spatula or even with your hands.
  3. Spread this mixture in a baking dish and bake in the preheated oven for 30 minutes, or until the granola is crisp and golden. Stir once or twice during cooking, so it doesn’t burn.
  4. Let cool and store in an airtight jar.



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