Savory Parmesan Granola

In case you didn’t know, I have a pretty big sweet tooth, but lately I’ve been craving some savory snacks. I think it has something to do with my Lemon Herb Savory Cheesecake, which was apparently quite a hit with many of you!

I was browsing through one of my cooking magazines recently, and made a mental note that savory granola is a new restaurant trend, and of course my mind started working… I love to make granola, but once you make it a few times, you become painfully aware of how many calories a small handful contains. Sure, they’re healthy calories – lots of whole grain oats, dried fruit, nuts, honey or maple syrup, oil… etc, etc but it all adds up. Granola qualifies as one of those calorie dense foods that we all hate to love.

So what if you could take the basic ingredients – oats, and nuts, but skip the sugar and fruit, and maybe just season it with some salt and spices and a touch of parmesan cheese for a treat? Oh yeah. That’s what I’m talking about.

This Savory Parmesan Granola is perfect to eat by the handful, or mix with some pretzels and popcorn, or sprinkle over a salad instead of croutons. Really. Yum.

This Savory Parmesan Granola is perfect to eat by the handful, or mix with some pretzels and popcorn, or sprinkle over a salad instead of croutons. Really. Yum.


Savory Parmesan Granola|Craving Something Healthy

Savory Parmesan Granola

A savory, snacking twist on granola4
5 from 3 votes
Print Pin
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 about 2 ½ cups
Calories: 363kcal


  • 1 cup old fashioned oats
  • ½ cup almonds roughly chopped
  • ½ cup pecans roughly chopped
  • ¼ cup roasted salted pepitas (pumpkin seeds)
  • ½ teaspoon kosher salt
  • teaspoon cayenne pepper
  • ¼ cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 egg white lightly beaten


  • Preheat oven to 300 degrees, and set oven rack to the middle position.
  • Combine dry ingredients in a large mixing bowl and stir to combine.
  • Add olive oil, honey and egg white, and stir mixture well to coat evenly.
  • Spread granola onto a baking pan and bake for 20-30 minutes or until golden, tossing once or twice so granola bakes evenly.
  • Let cool to room temperature, and store in an airtight container.


Recipe inspired by Bon Appetit
Store this in an airtight container or mason jar for up to 4 days. 
Toss this savory granola with popcorn for a tasty snack mix.


Calories: 363kcal | Carbohydrates: 24g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 421mg | Potassium: 338mg | Fiber: 5g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Do you eat granola?  Have you ever made it for a gift?

Eat well!


    1. Hi Hannah, I think it would keep for about a week or longer if you keep it in the fridge. I usually don't refrigerate my granola, I just keep it in a giant mason jar with a lid. Enjoy!

  1. I have never made granola before because I don't have a big sweet tooth. I didn't even know there was savory granola - I am pinning this and going to make my first batch of granola this weekend. Thanks, Anne!

    1. I hope you like it Geraldine! I just finished eating my first batch today 🙂 and will be experimenting with some new flavor combos soon!

  2. Hmm, what a good idea for those times when you want a slightly salty snack. I haven't seen it in the restaurants yet, but I don't eat out a lot either.

    1. I haven't seen it in restaurants either, but I love it just for snacking, or for something crunchy on a salad!

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