Savory Granola with Pecans

This Savory Granola is quick and easy to make with hints of maple, garlic and sage. It’s perfect for topping soups and salads or just snacking on. It’s gluten-free and vegan with stovetop and oven instructions included in the recipe.

Have you ever tried homemade savory granola? It’s the same as any sweet granola you might make, like this maple granola or peanut butter granola, except it’s seasoned with savory herbs and spices.

This version contains hearty oats, nuts and seeds, along with some maple syrup, garlic powder and fresh herbs. (The fresh sage really gives this granola a unique flavor!)

I often enjoy this granola as a snack, but it’s great for topping creamy soups, salads and even roasted vegetables. My latest obsession is this simple parsnip and pear soup with savory granola on top!

*I first shared this savory granola recipe in October 2019, but decided to refresh the images and make a few adjustments to the recipe, including helpful tips for readers.

Why you’ll love this recipe

• It takes just 30 minutes to make. You just need a little patience to let it cool!
• The recipe includes both a stovetop and oven version, so you have options for making it.
• Savory granola has so many uses (maybe more than sweet granola)!
• It doesn’t contain egg whites like some other granola recipes, so it’s completely vegan.

Details on the ingredients

Oats – Like most granolas, this one includes rolled oats. To keep it gluten-free, use certified gluten-free oats.

Pecans – For added crunch, you’ll need raw pecans for this recipe. I think pecan pieces are the best size but you can use halves if you prefer. Make sure you’re using raw as the pecans will be roasted in the granola. If you use roasted pecans, they will likely burn.

Pumpkin seeds – For some seedy texture and more crunch, the recipe calls for raw pumpkin seeds. Again, make sure you’re using raw and hulled. If they’re roasted already, they will likely burn in the granola.

Herbs – You’ll need fresh sage and fresh thyme for this recipe. I know fresh herbs in granola may not be common, but I promise, it adds amazing flavor! If you can’t find fresh, you can substitute with dried herbs by reducing the amount to one-third.

Garlic – To build on the savory herbs, some garlic powder is added to the mix. (I didn’t use fresh garlic as the powder more evenly coats the other ingredients).

Salt – Just a little salt brings out the flavor of the other ingredients. Don’t over do it as you don’t want the granola to taste too salty.

Oil – Adding some oil helps crisp up the granola. I used extra virgin olive oil but feel free to use your preferred oil.

Maple syrup – This adds a hint of sweetness. You can substitute honey if you prefer, but the granola will no longer be vegan.

How to make savory granola

Oven version

Preheat the oven to 350F and line a large baking sheet with parchment paper. (I didn’t use parchment paper in the photos here but you definitely should!)

In a large bowl, mix together your dry ingredients, then add your wet ingredients and stir until well combined.

Spread the granola mixture out onto the baking sheet.

Bake for 18-22 minutes, or until it starts to brown. Stir it a few times to ensure it doesn’t burn or brown unevenly.

Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools.

Stovetop version

I love making this granola in a skillet as it browns and gets crispy quicker than in the oven. Feel free to use a cast iron pan or non-stick skillet.

Grease your skillet with some oil and heat over medium heat.

In a large bowl, mix together your dry ingredients, then add your wet ingredients and stir until well combined.

Add the granola mixture to the skillet, reduce heat to medium-low and cook for 10-15 minutes, or until browned and crispy.

You’ll want to stir the mixture frequently to brown it evenly and prevent it from burning. If the pecans start to brown too much before the rest of the mixture is browned, just reduce the heat.

Let the granola cool in the skillet, stirring occasionally as it will still brown in the skillet even after it is removed from the heat.

How to serve savory granola

• Try it sprinkled on top of creamy soups for added texture like this red pepper and butternut squash soup or golden beet soup.
• If you like nuts and seeds on top of your salads, try this savory granola instead. It adds flavor and texture and it’s a delicious substitute for croutons. I’ve tried it with this balsamic roasted beet salad in place of the walnuts and it was delicious.
• It also goes well sprinkled on top of roasted root vegetables or this air fryer butternut squash.

Recipe variations

• Instead of pecans, try walnuts, cashews or almonds.
• For a grain-free version, substitute the oats with buckwheat flakes.
• Use sunflower seeds instead of pumpkin seeds.
• Add some sesame seeds or hemp seeds.
• Change up the herbs. Some oregano, basil or rosemary would also add amazing flavor.

Storage Instructions

Key recipe tips

• Size of pecans. I used pecan halves in this recipe and just pulsed them into pieces in the food processor. You can also just buy pecan pieces, or use whole or chopped pecans. I’ve used them all. It just depends on how chunky you want your granola.
• Stir often. The pecans, pumpkin seeds and sage can burn easily and quickly in both the oven and on the stovetop. Stirring the granola often will help prevent this. (You can also turn down the heat if necessary).
• Herbs. I used fresh sage and thyme in this recipe, but I’ve also made it with dried herbs. Just reduce the amount by one-third as dried herbs are usually more potent than fresh.
• Raw nuts and seeds. Since we’re toasting the nuts and seeds in the granola, you’ll want to avoid using roasted nuts and seeds as they’ll burn more easily.

More granola recipes

• Honey Almond Granola
• Pumpkin Spice Granola
• Chocolate Fig Granola
• Coconut Cashew Granola

If you make this recipe, I’d love to hear what you think in the comments below!

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