Try this savoury granola, then check out more ideas for using pumpkin seeds, including our granola clusters with yogurt drizzle and pumpkin seed butter.


In a recent survey that we carried out with olive readers, we discovered that the majority of you are still choosing cereals, like muesli and granola, as the top choice for a midweek breakfast. But have you ever tried a savoury granola? The trend popped up in the US and Australia several years ago, and is now starting to be seen in supper clubs and restaurants in the UK.

Often healthier than sweet granola, thanks to a lack of oil – egg white does all the hard work binding and adding crunch here – it can be eaten on its own as a snack or it can be used to top yogurt or soup, scattered over roasted veggies, scrambled eggs, baked camembert, salads or bowls of pasta.

Food writers Sophie Godwin and Ellie Silcock serve a balsamic granola with peas, pea shoots, wild garlic flowers and stracciatella at their spring Spirit & Salt supper clubs (check their Instagram @spiritandsaltfood for details). The Beacon in Tunbridge Wells serves its version of the stuff (flecked with apple) with pork chop and black pudding, while Peckham restaurant WEST uses slow-roasted seaweed to make a nori granola (pictured below) served with pistachio almond yogurt, poached pear, persimmon and organic honey.

WEST restaurant, Nori Granola
WEST restaurant, Nori Granola

Here’s our easy spiced granola with burrata. Just when you thought it couldn’t get any better…


  • 2 burrata, drained
  • 1 lemon, zested and ½ juiced
  • extra-virgin olive oil
  • a handful rocket
  • 1 tbsp balsamic vinegar


  • 100g jumbo oats
  • 2 tbsp pumpkin seeds
  • 50g blanched hazelnuts
  • 1 tbsp sesame seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp smoked paprika
  • ½ tsp dried chilli flakes
  • 1 tbsp runny honey
  • 1 tbsp soy sauce
  • 1 egg white


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put all of the granola ingredients into a bowl and toss together. Tip onto a baking- paper-lined tray and cook for 25 minutes or until browned, stirring and moving the edges into the middle halfway through cooking. Cool slightly.

  • STEP 2

    Put a burrata on each plate, sprinkle with the lemon zest and drizzle really well with olive oil. Tip a handful of granola over each and serve with the rocket, dressed with the balsamic vinegar and lemon juice.

This makes more granola than you’ll need, but stored in an airtight container it will keep for a week.


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