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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!┬áStove top and oven instructions are included in the recipe.

Scale

Ingredients

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