When it comes to breakfast, I prefer something sweet, but not overwhelmingly so. To satisfy my cravings, I adapted my favorite homemade granola recipe from Cookie and Kate to create a savory twist on a sweet breakfast classic: Rosemary Olive Oil Savory Granola. I incorporate olive oil and honey, and swap the cinnamon and vanilla in the original recipe for two tablespoons of dried rosemary for a nice savory-sweet balance. Rosemary’s lemony-pine and somewhat woody flavor becomes deliciously pronounced and toasted when baked in this bed of oats, nuts, and seeds.
Rosemary is one of my favorite spices to use when I’m craving something sweet and savory. It pairs wonderfully with olive oil and also lemon in baked goods. I was first introduced to this heavenly combination when I made Smitten Kitchen’s Rosemary Olive Oil Shortbread with Chocolate Chunks.
Besides being absolutely delicious, this homemade savory granola is so easy and way better than the packaged stuff. It comes together in less than 30 minutes including prep and baking time, and includes wholesome, healthy ingredients. Plus, you can customize the ingredients and mix-ins to your liking or based on what you have in your pantry.
When making this savory granola recipe, be sure to use the full 1/2 cup of both olive oil and honey called for, as it really helps build the desired texture, yielding the perfect bites of crispy clusters with slightly soft centers. To further guarantee your clusters, make sure to press down the granola with a spatula prior to baking, and also after mixing the granola halfway through the baking process. Lastly, after your savory granola comes out of the oven you must hold off on snacking (sigh), and let it sit for at least 45 minutes so that it can solidify and cool down before breaking it into pieces.
One of the best things about homemade granola is the ability to play around with the mix-ins. In this version, I added in salted pepitas and chopped walnuts. I have also added coconut and cranberries to sweeter versions of this recipe in the past as well.
Please let me know if you make my Rosemary Olive Oil Savory Granola by commenting, pinning using the social buttons under the recipe below, or tagging me on IG @allieilyse.
Happy baking for breakfast!
Rosemary Olive Oil Granola
Ingredients:
- 4 cups old-fashioned oats
- 1 cup walnut pieces
- 1/2 cup salted pepitas or pumpkin seeds
- 1 teaspoon fine sea salt
- 2 tablespoons dried rosemary
- 1/2 cup olive oil
- 1/2 cup honey
Instructions:
- Preheat oven to 350 degrees F, and line a large sheet pan with parchment paper.
- In a large mixing bowl, combine the oats, nuts, seeds, salt, and rosemary.
- Add the olive oil and honey, and mix well until the dry ingredients are completely coated.
- Transfer granola mixture to the parchment-lined sheet pan, and press it down firmly into the pan to form an even layer using the back of a spatula.
- Bake in the center of the oven for 23-25 minutes or until golden brown, mixing the blend halfway through and pressing the stirred granola down firmly again before returning to the oven.
- After removing from the oven, let the granola sit for at least 45 minutes.
- After it has cooled, use your hands or a wooden spoon to break the granola into chunks.
- Transfer granola to an airtight container for ambient storage, or freeze for up to 3 months.