Savoury spiced granola

Try this savoury granola as a topping for soups or sprinkled over salads. The spiced chickpeas, oats, seeds and nuts add a tasty crunch, transforming simple dishes

  • Prep:10 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 175
  • fat 10g
  • saturates 1g
  • carbs 15g
  • sugars 0.4g
  • fibre 3g
  • protein 5g
  • salt 0.6g


  • 350g jumbo oats
  • 100g mixed seeds
  • 80g peanuts
  • 250g canned chickpeas
  • 1 ½ tsp chilli flakes
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp crushed coriander seeds
  • 2 heaped tsp flaked sea salt
  • 80ml rapeseed oil


How to store

The best way of storing granola is in an airtight glass jar. It will keep for up to six weeks.


  1. Heat oven to 180C/160C fan/gas 4. Toss together the oats, mixed seeds, peanuts, chickpeas (after draining them and patting them dry) in an oven tray along with the chilli flakes, turmeric, ground cumin, crushed coriander seeds and flaked sea salt. Stir through the rapeseed oil. Bake for 25-30 mins or until lightly golden and crunchy, stirring halfway. Leave to cool completely before storing (see below). Sprinkle over salads and soups.

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