Savory Granola Crunchy Italian Parmesan Cheese Snack
This savory granola recipe is a fresh twist on traditional granola recipes with bold flavors from parmesan cheese, Italian dried herbs, chickpeas, and cashew butter baked into crunchy granola clusters. My savory version of homemade granola is a savory snack you’ll crave—simple, satisfying, and so versatile!

When you think of granola, sweet flavors usually come to mind, but this savory granola recipe is a total game-changer. My savory version of homemade granola is full of bold flavors, with parmesan cheese, dried herbs, roasted chickpeas, and cashew butter baked into perfectly crunchy granola clusters.
I’ve tested so many granola recipes over the years, and this one has become one of my favorite ways to whip up a savory snack that’s both easy and satisfying. It’s simple, versatile, and made with everyday ingredients you’ll love so much more than store-bought-granola. I seriously look forward to eating this granola with some cottage cheese and almond milk just about every day.
Why You’ll Love Savory Italian Parmesan Granola
- Savory twist on granola: Skip the sugar and savor the bold, cheesy, and herby flavors.
- Simple ingredients: Everything you need is likely already in your pantry.
- Great texture: A satisfying crunch from oats, almonds, and egg whites.
- Perfect for snacking: Whether on its own or as a topping, this granola is endlessly versatile.

Ingredients & Substitutions
Here is everything you need to make the best easy savory granola:
Old-Fashioned Oats: The base of the granola, providing structure and crunch. Swap with quick oats for a softer texture but avoid instant oats as they might get mushy.
Almonds: Adds a nutty crunch and richness. Use walnuts, pecans, or sunflower seeds for a nut-free option.
Pumpkin Seeds: Brings extra crunch and a dose of healthy fats. Replace with sunflower seeds, fennel seeds, or hemp seeds or omit if preferred.
Sesame Seeds: Enhances the crunch and adds a subtle nuttiness. Sub with chia seeds, poppy seeds, or flax seeds for a similar texture.
Garlic Powder: Infuses savory depth and aroma. Use onion powder or a mix of both for variety.
Italian Seasoning: Provides a blend of dried herbs for flavor. Try a mix of dried oregano, basil, and thyme if you don’t have a pre-made blend. You can also substitute with fresh herbs.
Coconut Oil: Binds the ingredients and adds richness. Use olive oil or melted butter for a slightly different flavor.
Worcestershire Sauce: Adds umami and a touch of tanginess. Swap with soy sauce or tamari for a similar savory boost.
Cashew Butter: Acts as a binder while adding creaminess and a mild nutty taste. Almond butter or tahini are great alternatives.
Grated Parmesan Cheese: Provides a salty, cheesy flavor. Pecorino Romano or nutritional yeast can be used for a dairy-free option.
Egg Whites: Help create clusters and bind the granola. Use flaxseed meal mixed with water as a vegan binder.
Chickpeas: Add a crispy, protein-packed crunch. Substitute with roasted lentils or omit entirely for a smoother texture.

How to Make My Homemade Savory Granola Recipe
Here are easy, detailed, step-by-step instructions for making my easy savory breakfast granola. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Mix the Ingredients
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients, including 3-1/2 cups old-fashioned oats, 1/2 cup almonds, 1/2 cup pumpkin seeds, 2 tablespoons sesame seeds, 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1 teaspoon paprika.
In a chopper cup with an immersion blender or food processor, add the wet ingredients, including 1/3 cup coconut oil (melted), 2 tablespoons Worcestershire sauce, 1/4 cup cashew butter, 1/4 cup grated parmesan cheese, and 1/2 cup chickpeas and blend until smooth.
Pour the wet mixture over the dry ingredients, add 2 egg whites, and stir until evenly coated.



Step 2: Bake the Granola
Spread the mixture evenly on the prepared baking sheet and press down with a sturdy spatula. Bake for 22–25 minutes until golden and crisp.
Allow the granola to cool before breaking into clusters.



Expert Recipe Tips
Keep it chunky: Press the granola firmly onto the baking sheet before baking for larger clusters.
Taste-test the seasoning: Adjust the salt and spices to your liking before baking.
Delicious Serving Suggestions
- On Butternut Squash Soup: Sprinkle a handful over creamy butternut squash soup for a cheesy, crunchy topping with bold flavors.
- With Plain Yogurt: Pair with plain yogurt instead of sweet granola for a savory, satisfying breakfast.
- Topped on Avocado Toast: Add some crunch to your avocado toast with a sprinkle of this savory granola and a dash of red pepper flakes.
- Over Cauliflower Soup: Use as a crunchy topping for cauliflower soup to add texture and a burst of Italian herbs.
- As a Wholesome Snack: Enjoy it straight from the jar for a protein-packed, wholesome snack any time of day.
- With a Drizzle of Maple Syrup: Balance the savory flavors with a light drizzle of maple syrup for a sweet-and-salty twist.
- On Roasted Veggies: Scatter over roasted zucchini, carrots, or asparagus for extra crunch and a unique topping.
Do you love granola? Check out more of my easy and nutritious granola recipes:
- Love Crunch Chocolate Strawberry Granola
- Mixed Berry Granola
- Double Chocolate Granola
- Vanilla Almond Granola w/ White Chocolate
- Pumpkin Chocolate Chip Granola
- Chocolate Chip Peanut Butter Granola

Savory Granola Italian Parmesan

Ingredients
- 3-1/2 cups old-fashioned oats
- 1/2 cup almonds
- 1/2 cup pumpkin seeds
- 2 tablespoons sesame seeds
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 2 tablespoons Worcestershire sauce
- 1/4 cup cashew butter
- 1/4 cup grated parmesan cheese
- 1/2 cup chickpeas
- 2 egg whites
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a large bowl, combine the dry ingredients, including 3-1/2 cups old-fashioned oats, 1/2 cup almonds, 1/2 cup pumpkin seeds, 2 tablespoons sesame seeds, 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1 teaspoon paprika.
- In a chopper cup with an immersion blender or food processor, add the wet ingredients, including 1/3 cup coconut oil (melted), 2 tablespoons Worcestershire sauce, 1/4 cup cashew butter, 1/4 cup grated parmesan cheese, and 1/2 cup chickpeas and blend until smooth.
- Pour the wet mixture over the dry ingredients, add 2 egg whites, and stir until evenly coated.
- Spread the mixture evenly on the prepared baking sheet and press down with a sturdy spatula. Bake for 22–25 minutes until golden and crisp.Allow the granola to cool before breaking into clusters.
Video

Made some of this to take to work and snacked on it dry. It was really good and will be making it again!!
The Italian flavors are delicious! Ate it as a bowl of cereal with milk.
Thank you so much for the review, Martin! I love it as a bowl of cereal, too 🙂
Looks delicious.
Can I pre cut the dough while baking?
I haven’t tried that, but I’m sure it would work 🙂 Let me know how it turns out.
Wow! This is really good! I just ate it plain right out of the pan.
Thank you for the review, Damian! I’m so glad you like my recipe 🙂
I am obsessed with this savory granola and I hope you enjoy it, too 🙂