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You are here: Home / Grain-Free / Savoury Pecan Granola (Grain-Free, Vegan)

Savoury Pecan Granola (Grain-Free, Vegan)

October 3, 2019 By Leanne 18 Comments

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Savoury Pecan Granola Pinterest image.
Pinterest image for Savoury Pecan Granola.

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.

Overhead view of savoury pecan granola in a cast iron skillet with a wooden spoon.

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 savory granola recipe, 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 to make savory granola arranged on a white surface.

Ingredients for savoury vegan granola:

  • Raw pecans
  • Buckwheat flakes (or rolled oats for a grain version)
  • Pumpkin seeds
  • Sage
  • Thyme
  • Garlic
  • Salt
  • Extra virgin olive oil
  • Maple syrup

Savoury granola being mixed together in a glass bowl.

How to make 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.

Uncooked savoury pecan granola mixture in a cast iron skillet on a light coloured surface.

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.

Savoury pecan granola clusters (oven version) on a baking sheet with a wooden spoon.

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 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.

Overhead view of savoury pecan granola in a cast iron skillet with an orange napkin wrapped around the handle.

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.

Up-close view of savoury pecan granola in a cast iron skillet.

Recipe tips and substitutions:

  • 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.

Pecan granola in a cast iron skillet with a wooden spoon next to it.

If you make this savory granola, I would love to hear what you think in the comments below!

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Savoury Pecan Granola (Grain-Free, Vegan)

★★★★★ 5 from 8 reviews
  • 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
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Description

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.


Ingredients

Scale
  • 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, savory granola, savory vegan granola, pecan granola

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Filed Under: All Recipes, Fall Recipes, Gluten-Free, Grain-Free, Vegan

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Reader Interactions

Comments

  1. marcie says

    October 6, 2019 at 12:38 am

    I just love the idea of savory granola to add crunch and flavor to a variety of dishes. I need this in my life!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:39 pm

      It’s so great on soups and salads! Thanks Marcie!

      Reply
  2. Jennifer @ Seasons and Suppers says

    October 3, 2019 at 8:35 pm

    I love making my own granola and I can’t wait to try yours. It’s so handy to have around, especially this time of year.

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:45 pm

      Thanks Jennifer! It’s great for sprinkling on fall soups or salads!

      Reply
  3. Katherine | Love In My Oven says

    October 3, 2019 at 5:39 pm

    As much as I LOVE summer, I have to admit I’m a bit excited about fall too! (Now that our snow is gone). This is a perfectly fall dish, Leanne! I have never tried savoury granola, so that definitely needs to change. I bet it would be good on so many things! Happy weekend!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:45 pm

      You should definitely give savoury granola a try soon! Thanks Katherine!

      Reply
  4. Dawn - Girl Heart Food says

    October 3, 2019 at 12:20 pm

    Homemade granola is the best! Love this savoury version and definitely would be lovely on top of a salad for extra crunch….though, I’m pretty sure I could snack on this all by itself ๐Ÿ˜‰ Pinned! Happy almost Friday!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:51 pm

      The extra crunch is the best! Thanks for pinning Dawn!

      Reply
  5. Milena says

    October 3, 2019 at 12:18 pm

    In love with your idea of a savory granola with pecans! Going to have to buy buckwheat flakes today when I go shopping, never used them before. Thank you for sharing! Pinned.

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:52 pm

      I use buckwheat flakes quite a bit. Hope you get a chance to make the granola!

      Reply
  6. Mary Ann | The Beach House Kitchen says

    October 3, 2019 at 11:57 am

    I love homemade granola Leanne! And I think you know my LOVE for pecans! I can’t wait to add your recipe to my list. Pinned!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:52 pm

      Yes, totally know your love for pecans! You’ll love this one Mary Ann! ๐Ÿ˜‰

      Reply
  7. Kelsie | the itsy-bitsy kitchen says

    October 3, 2019 at 11:12 am

    I absolutely love the idea of topping salads with this. I think savory granola might just become my new obsession :). This sounds awesome, Leanne!

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:52 pm

      Aww thanks Kelsie!

      Reply
  8. Terry says

    October 3, 2019 at 10:05 am

    Wow, never thought of savoury granola before…this looks great!
    Love that itโ€™s grain free and vegan too!
    Sounds perfect for a thanksgiving meal.

    ★★★★★

    Reply
    • Leanne says

      October 30, 2019 at 10:53 pm

      Thanks Terry! It’s a new favourite granola in our house!

      Reply
  9. Wendy Klik says

    October 3, 2019 at 10:01 am

    This sounds so good. I have never made homemade granola.

    Reply
    • Leanne says

      October 30, 2019 at 10:53 pm

      Thanks Wendy!

      Reply

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Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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