Savoury Pecan Granola (Grain-Free, Vegan)

Savoury Pecan Granola is quick and easy to make with hints of maple, garlic and sage. It’s perfect for topping soups and salads and it’s also grain-free, gluten-free and vegan! Stove top and oven instructions are included in the recipe.

This recipe is sponsored by Millican Pecan Company and the giveaway included at the end of this post is sponsored by Millican Pecan Company and Door County Coffee and Tea Company. All opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

How is it October already? It seems like just yesterday we were sitting on our back patio soaking up the warmth and sunshine of August, and now I’m looking out the window at the leaves falling from our maple tree.

Fall is in full swing, my friends. So break out the cozy sweaters, light up the fire place, and get ready to be hit with some warming spices, root vegetables and holiday treats (yes, I just said that)!

In the spirit of all things fall, today I’m sharing a savoury pecan granola, which is going to be the perfect topping for all the fall flavoured soups, salads and roasted veggies you’ll be making over the next few months!

Ingredients for Savoury Pecan Granola:

• Pecans (thanks to my friends at Millican Pecan Company)
• Buckwheat flakes (or rolled oats for a grain version)
• Pumpkin seeds
• Sage
• Thyme
• Garlic
• Salt
• Extra virgin olive oil
• Maple syrup

How to make savoury pecan granola:

In a skillet:

I love making this granola in a skillet as it browns and gets crispy quicker than in the oven. And while I prefer making it in my cast iron skillet, if you don’t have one, you can use a good old frying pan. (Both methods were tested!)

• Grease your skillet with some oil and pre-heat on medium.
• In a large bowl, mix together your dry ingredients, add your wet ingredients and then 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 as it will burn easily. If the pecans start to burn 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.

In the oven:

The oven method takes a little longer and the granola doesn’t get quite as toasty brown. But you don’t have to stir it so it’s less hands on than the skillet version. And if you prefer granola clusters instead of flakes, this is the method you’ll prefer. (See picture below).

• Pre-heat the oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, mix together your dry ingredients, add your wet ingredients and then stir until well combined.
• Spread the granola mixture out onto the prepared baking sheet and pack it down slightly.
• Bake for 28-30 minutes, or until it starts to brown. The key to baking granola is low and slow. There’s no need to stir it and the granola bakes together so you get crunchy clusters.
• Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools.
• Once cooled, break apart into clusters.

Ways to enjoy savoury granola:

Since I’ve been recipe testing this granola quite a bit lately, I have some serving suggestions for you:

• Try it sprinkled on top of soups, especially creamy puréed soups like red pepper and butternut squash or roasted pear and parsnip. The granola adds flavour and texture, and can replace croutons or crackers.

• If you like nuts and seeds on top of your salads, try this savoury granola instead. It adds a different flavour and texture to salads and pairs nicely with a creamy goat cheese. I’ve already tried it with this balsamic roasted beet salad in place of the walnuts, and this winter citrus crunch salad is next on my list.

• It also goes well sprinkled on top of roasted root vegetables or butternut squash home fries, and will definitely jazz up some of your Thanksgiving side dishes.

How do you store savoury granola?

Like any homemade granola, make sure it is stored in an airtight container. It should keep at room temperature for 7-10 days. To extend the shelf life, you can also refrigerate it.

Some people say that refrigerating granola isn’t a great idea as the oats/buckwheat flakes could get soft, but since this granola has a high nut content, I refrigerated it and it maintained its crunchy texture.

You can also freeze granola and it should last up to 3 months stored in an airtight container in the freezer.

Tips and substitutions for making this savoury pecan granola:

• I used pecan halves in this recipe and just pulsed them into pieces in the food processor. This way you get a variety of large and small pieces. But you can also use just pecan pieces or chopped pecans. I’ve used them all. It just depends on how chunky you want your granola.

• When making this granola in a skillet, it really does burn easily and quickly. Stirring often will help prevent this. But if a little bit burns, don’t worry about it. Those pieces will mix into the granola and nobody will notice.

• If the pecans start to burn in the skillet before the rest of the granola browns, just reduce the heat.

• 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.

• If you don’t have buckwheat flakes and don’t need this granola to be grain-free, you can use rolled oats. Just make sure they are certified gluten-free in order to keep the granola gluten-free.

• Don’t have any pumpkin seeds? Try using sunflower seeds instead.

Pin this Savoury Pecan Granola to make for a Thanksgiving garnish!

Be sure to enter the giveaway at the end of this post and check out the recipes below from my fellow bloggers as part of #fallflavors week!

If you make this Savoury Pecan Granola, I would love to hear what you think in the comments below!

HUNGRY FOR MORE?  Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!

Savoury Pecan Granola (Grain-Free, Vegan)

★★★★★

5 from 8 reviews

Savoury Pecan Granola is quick and easy to make with hints of maple, garlic and sage. It’s perfect for topping soups and salads and it’s also grain-free, gluten-free and vegan! Stove top and oven instructions are included in the recipe.

• Author: Leanne
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 2 cups 1x
• Category: Dinner
• Method: Stove top or Oven
• Cuisine: Vegan

Scale 1x2x3x

Ingredients

• 1 cup raw pecan pieces
• 1 cup buckwheat flakes
• 1/3 cup raw pumpkin seeds
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup

Instructions

Prepare in a skillet:

1. Grease a 10-inch cast iron skillet (or frying pan) with extra virgin olive oil and pre-heat the pan on medium.
2. In a large bowl, mix together the pecans, buckwheat flakes, pumpkin seeds, sage, thyme, garlic and salt. Add in the oil and maple syrup and stir until well combined.
3. 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 as it will burn easily, and reduce the heat to low if the pecans start to burn before the granola is browned.
4. 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. Once cooled, store in an airtight container.

Prepare in the oven:

1. Pre-heat the oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pecans, buckwheat flakes, pumpkin seeds, sage, thyme, garlic and salt. Add in the oil and maple syrup and stir until well combined.
3. Spread the granola mixture out onto the prepared baking sheet and pack it down slightly.
4. Bake for 28-30 minutes, or until the granola starts to brown. Do not stir.
5. Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools. Break into pieces and store in an airtight container.

Notes

1. I used pecan halves in this recipe and just pulsed them in the food processor to create a variety of large and small pieces. But you can just use pecan pieces or chopped pecans. It depends on how chunky you want your granola.
2. If making this granola in a skillet, it really can burn easily and quickly. Stirring often will help prevent this. But if a little bit burns, it incorporates nicely into the granola mix so don’t worry too much about it.
3. I used fresh sage and thyme in this recipe, but you can also use dried herbs. Just reduce the amount by one-third as dried herbs are usually more potent than fresh.
4. You can substitute rolled oats for the buckwheat flakes. Just keep in mind that it won’t be grain-free. Ensure the oats are certified gluten-free to keep the granola gluten-free.
5. This granola will keep at room temperature for 7-10 days, or in the refrigerator for longer. You can also freeze it for up to 3 months.

Keywords: savoury granola, pecan granola

Flavours of Fall

Welcome to Flavours of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Thursday:

Beverages
Homemade Pumpkin Spice Creamer by Tip Garden
Plum Spice Bubble Tea by Daily Dish Recipes

Breakfast
Cinnamon Pecan Muffins by Cindy’s Recipes and Writings
Coffee Cupcakes with Salted Caramel Frosting by Hezzi-D’s Books and Cooks
Praline Pumpkin Spice Mini Muffins by Family Around the Table

Savoury
Butternut, Kale, Butterbean & Pesto Salad by Sweet Beginnings
Coffee Rubbed Pork with Autumn Spices by A Day in the Life on the Farm
Eggplant Parmesan Boats by Culinary Adventures with Camilla
Eggplant Rolantini by A Kitchen Hoor’s Adventures
Potato Rosemary Bread with Roasted Garlic by Karen’s Kitchen Stories
Savoury Pecan Granola by Crumb Top Baking

Desserts
Caramel Apple Upside Down Cake by Cheese Curd In Paradise
Easy Cinnamon Roll Apple Cobbler by Palatable Pastime
Vegan Chocolate Pecan Hand Pies by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

Enter to Win the Giveaway

a Rafflecopter giveaway

Disclaimer

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes. Please read Crumb Top Baking’s giveaway policy for additional information.

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.