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?

{For more granola goodness, check my basic granola formula and my raw buckwheat granola.}

* 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!

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Savory Granola Recipe

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes 4 cups.

Savory Granola Recipe


  • 300 grams (3 cups) mixed rolled grains
  • 70 grams (1/2 cup) sunflower seeds
  • 3 tablespoons hemp seeds
  • 15 grams (1/4 cup) nutritional yeast (substitute freshly grated Parmesan cheese)
  • 2 teaspoons Cajun spice mix (or other mix with a bit of heat to it)
  • 1 teaspoon sea salt flakes (such as Maldon or kosher salt)
  • Freshly ground black pepper
  • 1 tablespoon barley malt syrup (substitute molasses)
  • 60 ml (1/4 cup) olive oil, plus more for greasing
  • 1 egg white


  1. Preheat the oven to 150°C (300°F) and grease a rimmed baking sheet with oil.
  2. In a large mixing bowl, combine the rolled grains, sunflower and hemp seeds, nutritional yeast, spices, salt, and a few good turns of the pepper mill. Add the syrup, oil, and egg white, and stir until well combined.
  3. Spread on the prepared baking sheet and bake until golden, about 20 minutes, stirring halfway through.
  4. Let cool on the baking sheet -- it will crisp up as it cools -- and transfer to an airtight container, where the granola will keep for up to a month.

This post was first published in November 2012 and updated in January 2016.

  • Marieta

    Savory granola is a marvelous idea. Frankly I’ve never heard of it before. Any suggestions for replacing the eggwhite for us vegans ? This Saturday is a day I’ve been looking forward to for years: I’m picking up four bundles of kale from La Ruche Qui Dit Oui in the 13th ! Thanks for bringing the kale chips to the chic silencio crowd. The kale trend shall now infiltrate Paris !

    • I think the egg white could be omitted or replaced by soaked flax seed. Enjoy your kale! (Now we need to get the growers to grow dinosaur kale as well, which is my fave.)

  • Hoho! Wow! I love love love granola.

    What an imaginative and interesting way of adapting it.

    Lovely recipes! :)

  • Michelle

    I have made a savory granola before and used it as a topping for a curried butternut squash soup. It was quite a hit with my kids. I used this recipe. I look forward to trying yours next.

  • Prachi

    I have never tried savory granola before. I will now !
    Just wondering if the egg white can be eliminated?

    • I’m sure you could either omit it, or replace it with ground flax seed diluted in a little water until it gells.

      • Alyce

        Would the flax seeds make the grains stick together, or just make the seasonings stick to them? This sounds delicious, and I’d appreciate any ideas you have for making bars out of the granola without resorting to marshmallows or something sweet. Portion control is important with super yummy things like this!

  • Kristin

    What an interesting and tasty event! I love it when that glorious connection is made between good health and good taste.

    Speaking of savory oats…I’ve never had savory granola, but think it’s in my near future. BUT, over the past year I’ve been enjoying savory versions of my morning bowl of oatmeal. Just this morning I had a bowl of steel cut oats (creamy and resilient and pearly) topped with a few shreds of sharp cheddar, a fried egg, and some snipped chives. The runny yolk seeps into the oatmeal and is just delicious. I have also topped my oats with buttermilk and a little salt and pepper. I think that buttermilk is a traditional accompaniment for oats in Ireland. I can imagine a curried oatmeal, or perhaps a congee style oatmeal with soy and scallion and ginger. Really, when you think of oats like rice, the sky is the limit. And now I can add granola into this delicious experiment. Thanks!

    • Those ideas all sound wonderful, thanks for sharing!

  • Noga

    Hi Clotilde,

    Thank you for this post. Everything sounds wonderful! May I put in a request for the spelt chocolate cake recipe?

    Many thanks!

  • Chère Clotilde,

    As a fan of your blog, I feel uncomfortable with the usage of the word “superfood” as there is little scientific merit in it and not fully supported by nutritional sciences.


    • My personal view on superfoods is this: I hate it when the term is used to peddle ingredients from the other side of the world, but I like to use it as a shorthand to designate ingredients that may not seem extraordinary (say, broccoli, oats, parsley, ginger…) but are in fact particularly rich sources of nutrients, and are thought to help fight various diseases. I think it’s a good idea to know about them and try to incorporate them in one’s diet, and the term “superfood” makes that sound playful to me.

  • I second the request for the chocolate buckwheat cake. And if you ever host another one of these, please let me know!

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