This savory granola is a flavor bomb; it’s made with coconut, oatmeal, and seeds. It’s perfect for adding that delicious EXTRA-CRUNCH to soups and salads or any other dish that needs a flavor punch. With this savory granola, you will never eat a bland and sad salad ever again—my promise to you.
I know that there are times when eating salads is not exactly what we have in mind, and it seems boring to have one for lunch, or we can’t think of how to make them good. Or sometimes, soup is good but nothing special, and it needs a boost of flavor. This is when this savory granola comes to the rescue. It is magical; it will transform everything into every dish you put it on. It gives amazing flavor, a delicious crunch, and loads of nutrients.
INGREDIENTS TO MAKE savory GRANOLA
- Oil. Neutral flavored oil, I prefer to use avocado oil, but any vegetable oil works well.
- Tamari or soy sauce
- Maple syrup
- Chili powder, I use ground chipotle, but you can use ancho chili or cayenne pepper.
- Garlic powder, make sure it is not garlic salt; we need garlic powder.
- Pinch of salt
- Oats, if you have a gluten allergy or sensitivity, make sure it is certified GLUTEN-FREE.
- Coconut, look for unsweetened coconut chips.
- Pumpkin seeds, pepitas, if you don’t have them, you can substitute them with nuts.
- Sunflower seeds, substitute with another nut or other seed if you don’t have them on hand or don’t like them.
HOW TO MAKE SALTED GRANOLA?
- OVEN. Mix all the ingredients in a bowl. Spread them on a baking sheet and bake at a temperature of 350ºF for 15-20 minutes.
✎TIP Turn the tray every 5-7 minutes and move the granola around so that everything bakes evenly. Be careful not to burn your granola, do not walk away too far from the oven.
- STOVE. In a large skillet, you put the coconut, seeds, and oats. In a bowl, mix the oil with the tamari sauce, maple syrup, garlic powder, chipotle chili, and salt pinch. Pour the liquids into the pan and constantly stir until everything is loose.
✎TIP DO NOT walk away from the stove for a second. This granola is ready in no time. A good sign to know when it is ready, is when the grains and seeds begin to feel loose when you are mixing them.
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HOW TO EAT SALTED GRANOLA?
This granola is made with chili and maple syrup, and a few other ingredients. I love eating it on a piece of bread with avocado. My favorite way is on a kale salad or a mix of green leaves, cucumber, avocado, and lemon. Or in a rainbow salad with tahini dressing.
I’m totally obsessed with this granola; I love it for breakfast, as a snack, for satisfying that little window of hunger in the afternoon. My kids love it, and it’s a lifesaver. That is why I came up with this idea; I just needed something extra to add to my salad or soup. This savory granola is healthy, easy to prepare, and adds a delicious layer of flavor to everything.
Here is the recipe for a very tasteful savory granola and I hope you like it, and if you do, please share a picture of your granola on Instagram or FB. If you are going to make it later save it on Pinterest.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
- 1/3 cup oil of neutral taste I prefer the avocado
- 3 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon chili powder I use chipotle
- 1/4 teaspoon garlic powder
- pinch of salt
- 1 cup rolled oats
- 1 cup flaked coconut
- 1/2 cup pumpkin seeds seeds
- 1/2 cup sunflower seeds
- Heat a large non-stick skillet and add the oats and seeds, let them roast for about two or three minutes. Be careful not to burn them.
- In a bowl, mix oil with tamari sauce, maple syrup, garlic powder, chili pepper powder and a pinch of salt.
- Add this mixture to the pan. Mix well to prevent sticking. Do not stop moving, at first, everything will feel stuck and gradually the oats will loosen up. Let everything cook for between five to eight minutes.
- When loose, add the granola on a baking sheet or serving dish to cool.
- When fully cooled, store it in a tightly closed jar.