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Smokey Snacking Savoury Granola

Smokey Snacking Savoury Granola
Smokey Snacking Savoury Granola

This amazing savoury granola is wonderfully versatile, insanely tasty and perfect for all hours. Chuck it on a salad or just snack on a pot at the office between meals; you'll make this time and time again.


Before you start

Preheat oven to 180* | Mixing bowl | Baking sheet lined with parchment paper



  • 250g California Almonds
  • 100g mixed seeds
  • 2 tbsp light soy sauce or tamari
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chilli powder
  • Pinch pepper

Serving Suggestion - Red Pesto Couscous Salad

  • For the roast chickpeas
  • 1 400g chickpeas
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 200g couscous
  • 50g vegan red pesto
  • ½ tsp salt
  • ½ tsp pepper
  • 2 spring onions
  • 1 red pepper
  • 15g fresh parsley
  • 100g hummus
  • 50g rocket
  • 1 portion Smokey Snacking Savoury Granola


  1. 1.

    Prepare the California Almonds | Spread the California Almonds out on a chopping board and roughly chop (the almonds shouldn’t be less than a quarter of their original size)

    Prepare the ingredients | Add the light soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and a pinch of pepper to the mixing bowl and stir to combine | Add the almonds and mixed seeds to the bowl and stir well until the almonds and seeds are well covered

    Bake the Smokey Snacking Savoury Granola | Spread the granola out on the baking tray, put the tray in the oven and roast for 8 minutes

    Cool, use and store | Take the tray out of the oven and transfer to a bowl (this will prevent the granola from overcooking on the hot metal tray) | Let the granola cool to room temperature, transfer to a clean sealable container and use within 12-14 days

    Serving Suggestion - Red Pesto Couscous Salad

    Before you start - Preheat the oven to 180*C | Baking tray | Large bowl

    Prepare the chickpeas | Drain, rinse and pat dry the chickpeas and put them in a bowl | Add the paprika, cumin, cayenne, apple cider vinegar, olive oil and sprinkle of salt and pepper and stir to cover and coat | Spread the chickpeas out on a baking tray, put the tray in the oven and roast for 20 minutes

    Prepare the couscous | Tip the couscous, red pesto, salt and pepper into a bowl | Pour over boiling water so that the couscous is covered by 5mm of water and stir so the pesto mixes with the water | Cover the bowl and set aside for at least 5 minutes

    Prepare the remaining ingredients | Trim and finely slice the spring onions | Halve, core and dice the red pepper | Finely slice the parsley (saving a few leaves for garnish), discarding the stalks

    Finish the couscous | Fluff the couscous with a fork, add the spring onions, pepper and parsley to the bowl and fold into the couscous | Taste and season with salt and pepper

    Time to serve | Spoon the couscous into bowls, top with the roast chickpeas, hummus and rocket | Sprinkle over the Smokey Snacking Savoury Granola and serve immediately