Try this savory salad granola, made with oats, olive oil, seeds, and spices to top your salads, soups, and dips. It's easy and adaptable so you can change up the types of spices or add-ins used to suit your needs. This version is spiced with smoked paprika, fennel, and garlic.
It's a quick granola, with a slightly hotter baking time and only needs about 20 minutes in the oven. Because it's so low in sugar, there's no need to dry it out the way that sweet granola is.
Use your savory granola to top a butternut squash salad or autumn harvest bowl, or liven up a simple green salad with a sprinkle on top. Use it in the same way you would crispy quinoa.
Ingredients
This recipe is gluten-free as is, but if necessary, make sure to get certified gluten-free oats.
Ingredient Notes and Substitutions
- Oats: choose rolled oats. Quick-cook can be subbed in a pinch but steel cut won't work.
- Seeds: switch these up to suit you but don't use something that soaks up loads of liquid, like chia. Pumpkin seeds would be good.
- Nuts: hazelnuts are great in place of walnuts and slivered almonds could also be used.
- Spices: this is the most flexible element of the recipe. If you like a lot of spice, mix some hot pepper in. Try a blend of turmeric, cumin, and coriander in place of the fennel and paprika, or use a spice mix you love.
Step by Step
Step 1: add all of the ingredients to a large mixing bowl.
Step 2: mix very well, coating the dry ingredients.
Step 3: spread onto a lined baking sheet.
Step 4: bake until golden, about 20 minutes.
Top Tips
- Cool on the tray: this isn't a particularly clumpy granola so it doesn't make a difference in that sense, but transferring to a jar while the granola is still warm will make it soggy.
- Keep it dry: if humidity gets into the container, your granola will lose its crispness.
- Mix really well: the dry ingredients need to be well coated in the oil and maple syrup or you'll end up with dry bits. Get in there with your hands if needed.
How to Store
Storage: keep in a sealed container at room temperature for up to a week, or in the fridge for up to a month. I recommend keeping it in the fridge if your home is warm as it contains a lot of seeds and nuts.
Freezing: yes, you can freeze granola! Transfer the fully cooled granola to an airtight container and freeze for up to 6 months.
FAQ
Why is my granola not crunchy?
If your granola is a little soft or soggy, it's probably due to under-baking (or an oven that has too low a temperature) or humidity getting into the container.
Is granola always sweet?
Granola is usually sweet, and store-bought versions are often excessively sweetened. Even savory granola will use a little bit of sweetener, kind of like a salad dressing adding a bit of honey to balance it out.
Why do you put oil in granola?
Oil is added to granola to make it crisp and add flavour.
More Vegan Snacks
If you make this Olive Oil Granola for salads or any other vegan snacks on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.
Recipe
Savory Salad Granola
Equipment
- Measuring cups and spoons
- Mixing bowl
- Parchment paper
- Baking sheet
Ingredients
- 1 cup rolled oats*
- ½ cup raw walnuts coarsely crushed
- ¼ cup sunflower seeds
- 2 tablespoons sesame seeds
- ¾ teaspoon fennel seeds
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Mix together all the granola ingredients to coat in the oil and syrup. Spread evenly on a lined baking sheet and bake for 15 -20 minutes, shaking once halfway, until crisp and golden. Leave to cool on the sheet.1 cup rolled oats*, ½ cup raw walnuts, ¼ cup sunflower seeds, 2 tablespoons sesame seeds, ¾ teaspoon fennel seeds, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, 2 tablespoons olive oil, 2 tablespoons maple syrup
- Once fully cool, transfer to a sealed container and keep at room temperature for up to a week.