Easy Savory Garam Masala Granola


’m a big fan of savory breakfast. It’s not that I don’t enjoy sweeter breakfasts (almond croissants, friends….almond croissants), but on any given day, I tend to make savory oatmeal, sweet potato frittata muffins, or some sort of vegetable laden tart (like this gluten free asparagus tart). So on days when I want something quick and easy, I reach for this easy savory garam masala granola.

We are big granola eaters in this house! But my challenge has always been finding a granola that has great flavor without too much sugar. This savory garam masala granola was an experiment to play with flavors and try making my own granola. After a few tries, I think it’s turned out pretty well!

I prefer clumpy granola with a good crunch that can withstand the moisture of yogurt or milk at breakfast. Or, as my friend said, “Clump is crucial for granola that is destined to be swimming in something.” Plus, clumpy, chunky granola is excellent as a snack or for making your own trail mix! While other recipes use egg whites to achieve great clumpiness, I wanted to keep this savory garam masala granola pretty basic and vegan friendly.

The warm garam masala spice adds an interesting savory note to this granola. It’s quite comparable to your apple cinnamon granola, but I like that it’s not the same run of the mill spice combination. The coconut flakes are possibly my favorite part, though! Mostly because I’m obsessed with coconut anything, especially toasted coconut. I like to use the biggest flakes of coconut I can find. They hold up the best when mixing and toasting the garam masala granola. I used cashew pieces in this recipe, but you could easily use whole pieces. Some of my favorite granolas have whole nuts in them, adding to the excellent crunch of the oats!

The key to making this savory garam masala granola is to toast it low and slow so you don’t burn the coconut, nuts, or oats. It’s an easy recipe with passive cooking time. Plus, it’s great to make in a couple batches on a weekend to have throughout the week.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!


5 from 1 vote

Savory Garam Masala Granola

A vegan and gluten free garam masala granola perfect for breakfast or as a snack! With cashews, pumpkin seeds, and coconut flakes, it's full of flavor!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8 cups


  • 3 cups rolled old fashioned oats
  • 1 cup cashew pieces
  • 1 cup pumpkin seeds
  • 1 cup unsweetened coconut flakes
  • 1/4 cup coconut oil, melted
  • 1/4 cup tahini
  • 2 tablespoons garam masala
  • 1/2 teaspoon salt
  • 1/4 cup agave syrup
  • 1/2 teaspoon almond extract (optional)


  1. Heat oven to 275°F.
  2. In a large bowl, combine oats, cashews, pumpkin seeds and coconut flakes. In a separate bowl, whisk together coconut oil, tahini, garam masala, salt, agave syrup, and almond extract (if using). Pour wet ingredients over the dry ingredients and stir well to combine.
  3. Spread oat mixture onto a full sized parchment lined baking sheet in an even layer.
  4. Bake oat mixture for 30 minutes, then turn the pan and bake for another 30 minutes until the coconut and granola is lightly golden.

  5. Remove from oven and let cool completely before breaking up granola into clusters.

Recipe Notes

Seasoned Secret

If you’re unsure of the garam masala flavor, start with a couple teaspoons and adjust your wet ingredients from there.  Want to learn more about other spices? Check out my list of 5 essential spices to stock in your pantry. If you’re looking to add a sweet component to this savory garam masala granola, I recommend mixing in 1 cup of golden raisins, dates, or dried apricot pieces after baking.


Use agave syrup in this garam masala granola to keep it vegan, or swap with your favorite vegan sweetener.


Be sure to use certified gluten free oats to keep this savory garam masala granola gluten free.

Check the Fridge

Don’t have any garam masala in your pantry? You could substitute your personal blend of spices including ground cardamom, cinnamon, coriander, clove, cumin or turmeric. If you don’t have agave syrup, you can substitute maple syrup, honey, or brown rice syrup. Be sure to add the sweetener to the wet ingredients at the end, and start with less than the agave syrup. Taste as you mix the ingredients to adjust to your preference. You can also swap cashews for almonds. Looking to keep it nut-free? Use sunflower seeds instead of cashews.



  • Reply
    Brenda Miller
    June 4, 2017 at 5:35 pm

    I made this with honey and canola oil, but otherwise exactly as printed and I can’t stop snacking on it. I’m going to try it this week on a baked sweet potato with some butter and sour cream.

    • Reply
      June 5, 2017 at 2:11 pm

      So glad you enjoyed this recipe! Sounds like an excellent topping for a baked sweet potato 🙂

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