Savory Granola

Although granola is often thought of as a sweet breakfast staple when paired with milk or yogurt, it's found its place most recently in savory applications. More and more frequently we've seen it pop up as a replacement for croutons on top of soups and salads, or for bread crumbs over cheesy gratins. Here at King Arthur, we've come up with our own rendition of this latest and greatest granola trend, which we feel is just as much tasty whole grain snack as it is topper for salad, soup, or gratin.

Our thanks to Nicholas Day of Food52, whose Walnut-Rosemary Savory Granola inspired this recipe.

5 mins
40 to 45 mins
45 mins
about 5 cups
Savory Granola


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.

  2. In a large bowl, combine the oats, barley flakes, grains blend, and walnuts.

  3. In a separate bowl, whisk the egg white until frothy.

  4. Stir the maple syrup, olive oil, salt, and herbes de Provence into the egg white, then pour into the bowl with the oat mixture.

  5. Toss the mixture until evenly coated.

  6. Spread the granola on the prepared baking sheet.

  7. Bake for about 40 minutes, until lightly golden.

  8. Remove the granola from the oven and cool on the baking sheet. Store well-wrapped, at room temperature, for a couple of weeks; freeze for longer storage.

Tips from our Bakers

  • If you stir the granola as it bakes you'll end up with smaller pieces; if you prefer a chunkier granola, don't stir.