Peanut satay granola

It had never occurred to me until recently to make a savoury granola instead of sweet one. I love my lightly sweetened breakfast granolas (instead of breakfast insert ‘any time of day snack’!) and just couldn’t get my head around the idea of a savoury version…that is until this taste combo popped into my head.

Peanut satay granola.

An adaptation of my peanut satay sauce… you'll find the original sauce recipe here smothered over some veggie skewers. So you simply take this sauce and add in some oats and roasted peanuts instead.

satay sauce smoothered over veggie skewers

satay sauce smoothered over veggie skewers

Voila, the perfect snack… try it instead of croutons on your salad or, instead of popcorn as you watch a film. This will store in an airtight container for a few weeks, so no excuses not to make a big batch.

If you love roasted peanuts and a bit of a spicy kick (optional) then you will love this twist on granola. You could mix in some other nuts and seeds as well, but here I just wanted to keep it a pure and simple tribute to peanuts.

Recipe: Savoury Granola

Makes approx. 4-5 pancakes


  • 2 tbs peanut butter (smooth or crunchy)
  • 1 tbs soy sauce
  • 2 tbs soy milk
  • Approx. ½ tsp hot sauce or chipotle pepper sauce (to taste depending on what type you use)
  • 1 cup oats*
  • ½ cup roast peanuts- slightly crushed but still chunky (I roasted regular peanuts for 10 minutes in the oven)


Mix the wet ingredients together to form a thick paste. Add the oats and roasted peanuts and mix together until the nuts and oats are fully coated, adding a little extra milk if necessary.

Spread the mixture across a lined or greased baking sheet ensuring there are some nice clumpy bits of fairly even sizes.

Bake at 180C for approx. 10-15 minutes, keeping a close eye to ensure the granola does not burn.

Serve hot or cold with a salad or as a grab-and-go snack.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.