• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—

    Home ยป Recipes ยป Vegan Snack Recipes

    Savory Granola With Rosemary and Kale (Oil-Free)

    Updated Oct 20, 2019 by Lori ยท THIS POST CONTAINS AFFILIATE LINKS.

    1.1K shares
    • Share!
    Jump to Recipe
    Savory Granola pin for Pinterest

    Savory Granola on a baking sheet

    Savory Granola with Rosemary and Kale. It's sort of like granola and trail mix got together and had a fancy baby. Flavorful and nutritious, try it on salads, grain bowls, steamed veggies, and baked sweet potatoes. Slightly salty and seasoned with rosemary and garlic, I have to admit, I eat it by the handful as an afternoon snack!

    Savory Granola With Rosemary and Kale in a glass jar

    Granola recipes are nothing if not versatile. They lend themselves to all sorts of experimentation - various seasonings, nuts, seeds, and dried fruit. They even range from fat-filled and sugary sweet, to more health conscious varieties like my Crunchy Oil-Free Granola. For today's recipe, I wanted to create a savory granola featuring one of my favorite herbs, fresh rosemary. So while the ways you might eat and enjoy this savory granola are different than regular granola, the way you prepare it is basically the same. And that is to say, it's so easy!

    ingredients for savory granola in a glass mixing bowl

    How to make savory granola

    Making granola is pretty much a 3-step process:

    1. Mix wet ingredients in a large bowl.
    2. Add dry ingredients to the bowl, and stir to coat.
    3. Spread on a pan and bake.

    Super easy, right? 

    granola on a sheet pan

    This particular recipe is oil-free, which makes it different than most. So we're going to use a small amount of tahini plus maple syrup and apple cider vinegar as the coating for our dry ingredients. As a substitute for the tahini, you could also use sunflower seed or cashew butter and probably even aquafaba (though I haven't tested that, so don't hold me to it).

    As far as dry ingredients go, of course we're starting with rolled oats. I love oats because they're affordable, accessible, and nutritious, and they're essentially what makes this "granola." ๐Ÿ˜‰ After that, feel free to get wild! Use any nuts you have on hand, such as:

    • cashews
    • walnuts
    • almonds
    • hazelnuts
    • pecans

    I like to include seeds in my granola, too. My number one choice is pumpkin seeds because they're beautiful and packed with good stuff. You can also use sunflower seeds, sesame seeds, hemp seeds, flax seeds, and chia seeds. To keep things affordable, remember to check the bulk bins at the grocery store. Foods like flax seeds are often cheaper in bulk than pre-packaged off the shelf. Plus, you can bring a container from home, have the cashier weigh it before you start shopping, and fill it to avoid single-use bags and containers.

    Savory Granola in a Mason jar

    I love ALL of the ingredients in this savory granola, but I think my favorite is the KALE! Around the same time I was deciding what to include in this oil-free savory granola, I was also creating these Cheesy Oil-Free Kale Chips. Suddenly, a light bulb moment! The crumbled kale chips blend so nicely with the hint of rosemary in this granola. It's a delicious pairing and a perfect way to sneak more greens into your day. My Cheesy Oil-Free Kale Chip recipe is simple and easy, but if you want to save some time (and don't mind spending a little more money), you can also use store-bought kale chips. 

    In addition to fresh rosemary, I used a small amount of garlic powder, cayenne, salt, and pepper to season this savory granola. Feel free to play around with the spices to suit your taste. The cayenne doesn't add noticeable heat, so if you like things spicy you'll definitely want to bump up the amount!

    A Healthy Snack to Have On Hand

    I like to store the granola in a Ball jar in the refrigerator and really appreciate that it's a snack that keeps for a while (at least up to two weeks, probably longer). I've found that when I'm getting really hungry at dinner time, I can nibble on a few bites of this granola to hold me over until the vegetables are ready. So if you're one to reach for chips or crackers at hangry times, maybe spending half an hour every couple of weeks to whip up a batch of savory granola can be a new, healthier habit!

    I hope you enjoy this Savory Granola With Rosemary and Kale, and if you find a combination of nuts, seeds, and seasonings you really love, please share with us in the comments.
    Happy snacking and sprinkling!
    Oh, and be sure to tag @myquietkitchen on instagram to show off your fancy granola. I would love to see it!

    Savory Granola in a Mason jar

    Savory Granola With Rosemary and Kale

    Author: Lori Rasmussen, My Quiet Kitchen
    Savory granola perfect for sprinkling on salads, veggies, and bowls or eating by the handful. With rosemary and kale chips, it provides a fun boost of flavor, texture, and nutrition.
    *This recipe is oil-free as written. If you consume oil and want a crispier granola, add ยผ cup olive oil or melted coconut oil along with the other wet ingredients.
    Makes about 4 cups.
    Servings: 8 servings
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins

    Ingredients 

    Dry ingredients:

    • 2 cups rolled oats, gluten-free if needed
    • 1 to 1 ยฝ cups of your favorite raw nuts such as cashews, hazelnuts, walnuts, pecans and/or almonds
    • ยฝ cup raw seeds such as pumpkin and/or sunflower
    • 2 to 3 Tbsp small-sized raw seeds such as sesame or flax
    • 1 heaping Tbsp chopped fresh rosemary
    • ยพ tsp salt
    • ยฝ tsp garlic powder
    • โ…› tsp cayenne
    • pepper

    Wet ingredients:

    • 3 Tbsp tahini
    • 2 Tbsp maple syrup
    • 1 Tbsp plus 1 tsp apple cider vinegar

    Post-baking addition:

    • 1 batch Cheesy Oil-Free Kale Chips - Or sub store-bought kale chips.
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 300 degrees F, and line a large baking sheet with parchment paper or silicone mat.
    • In a large mixing bowl whisk together the tahini, maple syrup, and vinegar.
    • Add the oats, nuts, seeds, rosemary, salt, garlic, cayenne, and pepper to the bowl. Use your hands to work the tahini-maple mixture into the dry ingredients.
    • Spread evenly on the baking sheet, and bake for 28 to 32 minutes, stirring after 15 minutes.
    • Let cool completely. Crumble the kale chips onto the pan.
    • Store in an airtight container for up to two weeks. Granola can also be frozen for longer storage.

    Estimated Nutrition (per serving)

    Calories: 290kcalCarbohydrates: 23gProtein: 9gFat: 18gSaturated Fat: 3gCholesterol: 0mgSodium: 205mgFiber: 4gSugar: 4gVitamin A: 0IUVitamin C: 0.8mgCalcium: 50mgIron: 3.2mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Snacks

    • Vegan Buffalo Cauliflower Dip
    • Bagel Croutons
    • Vegan Breakfast Cookies
    • Healthy Oatmeal Mug Cake
    1.1K shares
    • Share!

    Reader Interactions

    Comments

      Share Feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Voramast Limteerakul

      September 15, 2020 at 3:24 am

      What can I use as a substitution for apple cider vinegar in this recipe?

      Reply
      • Lori

        September 15, 2020 at 7:18 am

        Hi, another vinegar would work well, such as rice vinegar. You could also substitute a smaller amount of prepared whole-grain mustard. If you'd rather not have an acidic ingredient, go with aquafaba (liquid from cooked chickpeas). I hope that helps!

        Reply

    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me โ†’

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    โ†‘ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright ยฉ 2022 My Quiet Kitchen