- 3 ounces feta cheese
- ¼ cup extra-virgin olive oil
- 2 cups rolled oats
- 1 teaspoon salt
- ½ teaspoon pimentón (Spanish smoked paprika)
- ½ teaspoon ground cumin
- ¼ cup pine nuts
- ¼ slivered almonds
- 1/3 cup sun-dried tomatoes, finely chopped
- 1 teaspoon dried red chile flakes (optional)
2 days before making granola, crumble feta finely onto a plate, spreading out the cheese as much as possible. Refrigerate it, uncovered, for 48 hours so that it dries.
Preheat the oven to 325 degrees.
Cut a piece of parchment paper to just fit onto a baking sheet, then lightly grease the parchment with a few drops of oil.
In a large mixing bowl, combine oats, salt, pimentón, and cumin, stirring well. Scatter the seasoned oats evenly over the parchment, then drizzle with the remaining olive oil.
Bake for 10 minutes, then remove the sheet from the oven and set it aside until the oats are cool enough to handle. With your hands, mix in the pine nuts, almonds, sun-dried tomatoes, and chile flakes if using, then spread the granola out evenly again on the parchment and return it to the oven.
Bake for 10 minutes more, then remove the sheet from the oven again and allow the granola to cool. With your hands, mix in the dried feta. Serve on top of plain Greek yogurt.
- 1 ½ cups rolled oats
- ½ cup cashews
- ¼ cup sliced almonds
- ¼ cup sunflower seeds
- 2 tablespoons hemp seeds
- 2 tablespoons wheat germ
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 tablespoon sesame seeds
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 pinch red pepper flakes
- 1 egg white
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Mix oats, cashews, almonds, sunflower seeds, hemp seeds, wheat germ, olive oil, honey, maple syrup, sesame seeds, salt, thyme, oregano, and red pepper flakes together in a large bowl.
Whisk egg white in a small bowl until frothy. Stir into granola mixture. Spread on the prepared baking sheet in a single layer.
Bake until fragrant, about 15 minutes. Turn over sections of the granola using a flat spatula, trying to keep large clusters intact. Bake until evenly browned and dry to the touch, about 10 minutes more.
Place baking sheet on a wire rack let granola cool completely. Break up into clusters and transfer to an airtight container.
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Ingredients in our Savory Granola
Let’s break down the ingredients in this granola!
- oats – be sure to grab gluten-free oats if needed!
- millet – millet is a grain. I usually buy it in the bulk section
- pumpkin seeds – also known as pepitas. Packed with antioxidants, fat and protein!
- white sesame seeds
- black sesame seeds
- fennel seeds
- oil – I prefer olive oil but you can also use a different more neutral oil like avocado oil
- soy sauce – you can also use tamari or coconut aminos if you want to make this gluten-free
- maple syrup – because every savory needs a little sweet to balance it out
- egg white – don’t skip this one because this helps the granola clump up!
Parmesan Rosemary Savory Granola Recipe
Or maybe it’s garlic because I put that shit in everything, or at least most savory things because garlic is the bomb diggity.
Garlic makes everything taste better. It also wards off vampires, combats the common cold and shields you from unwanted advances. Yeah, just blow a puff of hot garlicky breath on the creepy, blood-lusting, fanged fella invading your personal space and see how fast he heads for the hills. He’d give Julie Andrews a run for her money.
I’m also pretty certain this is why my Da, deliberately misspelled because he’s too cool for the last d, tried to get me hooked on garlic when I was only a young pup. He knew it’d keep potential suitors away. While his idea didn’t pan out long term, I now happen to have strong amorous feelings for these bulbs of delight, which is why I decided to incorporate some into my latest and craziest granola recipe to date.
I even added rosemary and Parmesan cheese.
Now wait a second. Come back here. Don’t go running away just yet. Allow me to explain.
I know Parmesan Rosemary Savory Granola sounds odd maybe it’s even a smidge crazy, which is par for the course when it comes to me. Odd, crazy, but super effing tasty. I can even understand why granola doesn’t automatically come to mind when you think of these flavors, although there is no denying the power of the garlic, parmesan, rosemary combo. It’s the trifecta of all things we want in our mouth.
As strange as this recipe sounds, I can promise you it’s amazing. I’m not sure what else to say other than you’re gonna have to trust me on this one. It’s unusual to be sure, and it’s also out of this world, fantastic.
In addition to my not so humble opinion, I ran several batches by my coworkers, who gave this latest version all the thumbs up. I even got a serious offer to be paid for my services. Anyone know the going rate for granola? My own Hubby, who proclaimed to prefer my sweeter granola concoctions, went back for seconds, then thirds, followed by a take away Tupperware for school.
I recognize this is not the kind of granola you’d eat for breakfast with a dollop of yogurt or soaked in milk. No, no. Instead, this is the kind you toss in a bowl of creamy Pumpkin Curry, giving it another layer of depth and texture. By the way, you know it’s really good when you deliberately incorporate granola and sour cream into every spoonful.
This is the kind of granola you scatter across salads as a healthy and gluten-free alternative to croutons. The kind you add to your fancy pants snack platters. The kind designed to be a party in your mouth.
This granola has the demeanor of your favorite seedy, nutty, grainy cracker, without the form. It’s a mixture of oats, almonds, pistachios and sunflower seeds, making each bite a savory, salty, crunchy delight, designed to tantalize your taste buds. The brown rice syrup binds everything together without overshadowing the real star of the show: the Parmesan Garlic Rosemary combination, also known as a musical medley in your mouth.
Move over sweet granola, vampires and ill-suited paramours, I’ve got a new weapon in my arsenal.
Please note that is a summary of steps, refer to the recipe card below for details and ingredient amounts
Place the dry Ingredients into a bowl
Whisk the wet ingredients together in a separate bowl and pour it on top of the dry ingredients
Stir all of the ingredients together
Pile the granola mixture onto a parchment lined baking sheet
Spread it out and press it down onto the baking sheet with the back of a wooden spoon
Bake for 25 minutes and allow the granola to cool off which will also help to crisp up the granola.
Savory Granola Recipe
Silencio is the name of a membership club that opened a little over a year ago in Paris, with creative help from David Lynch. It’s built way underground, and the ambiance is quite eerie, with dim lighting and a Lynch-designed decor that’s all smoked mirrors and faded gold*.
Access is reserved to members until midnight, when the place turns into a more classic nightclub, and during this first half of the evening, they get to watch films in the twenty-four-seat cinema, enjoy private concerts, or just hang out and drink cocktails at the bar. And every Saturday night, from 8 till 10, a guest from the world of food is invited to host a tasting session and meet the members.
Two Saturdays ago, the guest was yours truly, and the theme I had chosen was superfoods: my idea was to serve four little dishes in which a maximum of ingredients would be foods that are notoriously good for you, offering a wide range of nutrients and possessing magical disease-fighting powers.
I approach this sort of thing with equal parts excitement and trepidation, and prepared as much as I could beforehand, drawing up multiple lists to steady me. Then, with my friend Mary** joining me to help, I spent the afternoon cooking in the club’s galley kitchen.
The tasting started with kale chips, since kale is newly available in Paris and Kristen, of the Kale Project, had kindly helped me procure a few bunches of dinosaur kale and curly kale.
We moved on to a sweet potato mash — French-grown organic sweet potatoes roasted in the oven, mashed with the skin on and spiked with fresh ginger and lime juice — topped with a savory granola made with mixed rolled grains, sunflower seeds, and hemp seeds.
Then came miniature pizzette, on a no-knead dough of einkorn wheat flour, topped with a little ricotta, thinly sliced broccoli, and a dollop of squash seed pesto. And finally, dessert was two-bite servings of chocolate buckwheat cake.
The event went beautifully well, and I had a fun time skipping back and forth from the kitchen to the bar, chatting with visitors, telling them all about kale, and superfoods, and why you should eat them.
As a souvenir from that evening, I wanted to share the recipe for the savory granola I served as a topping for the mashed sweet potatoes. It is derived from this one, with a few modifications: I used mixed rolled grains, added some hemp seeds, used nutritional yeast rather than parmesan to make it dairy-free, and added some barley malt syrup so it would brown nicely in the oven. And I flavored it with the hot Cajun spice mix that was included in a sample Gastronomiz box I received in preparation for an article I’m writing about culinary subscription boxes.
The resulting granola can be served as a rather addictive snack with drinks, it can top any kind of vegetable — especially mashed or steamed — for a bit of textural contrast, and it does really well over a salad of grated carrots and beets.
Have you ever had or made savory granola? How was it served, or how did you use it?
* You can read more about the club’s interior design in this interview with designer Raphael Navot.
** She’s a food stylist and she’s wonderful to work with. You should hire her!
These have the texture of those notoriously crumbly Nature Valley granola bars, but in addictively salty/herby/savory flavors. The Everything bar tastes like a crumbly cracker doused in Trader Joe's Everything But the Bagel Seasoning (which—full disclouse—I've poured directly into my mouth on many occasions). Trust me, the garlic breath is worth it.
Kashi's bars, which come in Basil, White Bean & Olive Oil and Quinoa, Corn & Roasted Pepper flavors, are similar to the Sheffa bars: two thin bars per package, super crumbly, and with great, complex flavors. Also, these are really good crumbled into a salad for a sort of crouton-adjacent experience.
- 2 cups old-fashioned rolled oats
- 1/4 cup light agave nectar
- 2 tablespoons water
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 cup shelled unsalted pistachios, coarsely chopped
- 1/2 cup salted roasted sunflower seeds
- 1 cup fresh ricotta
- 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 cup sunflower sprouts
- Two 12-ounce heirloom tomatoes, cut into wedges
Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the agave, water, 1/4 cup of olive oil and 1 teaspoon of salt until the oats are thoroughly coated. Spread the oats on the prepared baking sheet and bake for about 25 minutes, stirring twice, until the granola is light golden. Stir in the pistachios and sunflower seeds and bake for about 10 minutes longer, until golden brown and dry. Let the granola cool on the baking sheet, stirring occasionally.
In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper. In another medium bowl, toss the sunflower sprouts with the remaining 1 tablespoon each of olive oil and lemon juice and season with salt and pepper.
Arrange the tomato wedges in shallow bowls and season with salt and pepper. Spoon the ricotta around the tomatoes. Scatter the sprouts on top and sprinkle with some of the granola save the remaining granola for another use. Serve right away.
Recipe from the Tasting Table Test Kitchen
Yield: 1¾ cups
Prep Time: 5 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 30 minutes, plus cooling time
2 teaspoons flaky sea salt
1 teaspoon white sesame seeds
1 teaspoon coriander seeds
½ teaspoon freshly ground black pepper
1 egg white, lightly beaten
Preheat the oven to 350° and line a baking sheet with parchment paper. In a large bowl, toss all the granola ingredients together to incorporate. Spread out in an even layer on the baking sheet and bake until crisp and golden, 25 to 30 minutes. Let cool completely, then use immediately or store in an airtight container for up to 3 weeks.