Savoury Spiced Granola
Preparation time: 1 hour | Serves: 4 people
If you’ve never tried (or heard of) savoury granola, then this is your reminder/ first step to making this incredible breakfast a part of your routine.
I’ll be honest, this isn’t an original idea - I came across another recipe for a savoury granola, and a switch clicked in my brain. How did I not think of this before?!
I digress - this recipe follows all the steps you would for a sweet granola with oats, nuts and a liquid element to bring it all together. However, we swap the honey for olive oil, the sugar and cinnamon for spices and za’atar, and serve it with soft, jammy eggs and thick Greek yoghurt. Delicious right?
Ingredients in my Savoury Baked Granola -
Roasted chickpeas are one of my favourite things to snack on, so when I was thinking about what flavours and textures would work well for this recipe, chickpeas seemed like a no-brainer. The canned chickpeas have a two-fold purpose - they add protein and bulk up the recipe while providing that delightfully chewy-crunchy texture we're after.
To make this a low-waste recipe. the liquid from the can (aquafaba) is whipped into soft peaks and folded into the granola mixture to help bind everything together.
The other ingredients can easily be found in your pantry including oats, mixed nuts, sesame and pepita seeds, spices like sumac, smoked paprika and za’atar, olive oil and a touch of honey to balance all the nutty savoury-ness. There's definitely a Middle Eastern touch with the za'atar and sumac, but I find they pair beautifully with yoghurt and olive oil.
How to make and serve the Savoury Granola -
The process to make this savoury breakfast granola is simple. The dry ingredients and spices are tossed together, then olive oil, honey and whipped aquafaba are folded in to make a sticky mix. The granola mix is spread on a lined tray and baked until golden.
I like serving this Middle Eastern granola on a bed of yoghurt with jammy eggs and a drizzle of good quality olive for a fulfilling and nutritious breakfast, but it also makes for a great snack - no matter what time of day.
See more suggestions and tips in the recipe notes below.
Ingredients
1 can chickpeas
1 cup rolled oats
10-12 chopped walnuts/ almonds or cashews
1/4 cup pepitas
1 tbsp. sesame seeds
1 tsp. sumac + more for serving*
1 tsp. smoked paprika
Salt, according to taste
1 tbsp. za’atar*
1 tbsp. honey/ maple syrup
2 tbsp. olive oil + extra for drizzling (I use Pukara Estate)
Greek yoghurt and soft boiled eggs (optional) - to serve
Method
Preheat the oven to 180ºC and line a large baking tray.
Drain the chickpeas (reserve 1 cup of aquafaba) and pat dry.
Toss all the dry ingredients and spices in a big bowl. Season to taste.
Mix in 2 tbsps. olive oil and honey.
Whisk the aquafaba until light and fluffy (3-4 mins using an electric whisk), fold into the granola mix.
Spread the granola mix on the lined baking tray and bake for 20-25 mins, stirring halfway so it cooks evenly.
Take it out when golden and cool slightly (granola continues to get crispy as it cools down). Store in an air tight jar.
Serve on a bed of yoghurt, topped with soft boiled eggs, a generous drizzle of olive oil and pinch of sumac.
Swaps, Serves & Storage
Do I have to use canned chickpeas?
Yes I would recommend using canned chickpeas as they are affordable, versatile and have a two pronged use in this recipe with the aquafaba acting as a binding ingredient.What other nuts or seeds can I use in this savoury granola?
You can use pecans, pine nuts, hazelnuts or macadamia nuts in this recipe. Sunflower seeds and flax seeds would be great in this recipe. You can also add chopped raisins, dates or dried figs if you’d like a sweeter element.What can I use instead of za’atar?
You can use dukkah or a blend of dried thyme and oregano (1/2 tsp each) instead of za’atar in this recipe.What can I use instead of sumac?
1/2 tsp. grated lemon rind can be used instead of sumac. You can also leave it out of the recipe.Is this recipe vegan/ vegetarian?
Yes, this recipe is vegetarian. Be sure to swap the honey for maple syrup and serve with plant based yoghurt to make this recipe vegan.How long can I store the savoury granola for?
You can story the granola in an air tight container for up to 4 weeks. I’d suggesting toasting it in a pan before serving as the chickpeas will lose their crunch.
Check out my other breakfast dishes -
