Savory Granola Recipe

Crumbled Feta


  • 3 ounces feta cheese
  • ¼ cup extra-virgin olive oil
  • 2 cups rolled oats
  • 1 teaspoon salt
  • ½ teaspoon pimentón (Spanish smoked paprika)
  • ½ teaspoon ground cumin
  • ¼ cup pine nuts
  • ¼ slivered almonds
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 1 teaspoon dried red chile flakes (optional)

I've never liked eating sweets for breakfast, so a few years ago I came up with a savory version of granola, which I sprinkle over Greek yogurt.

Click here to see 8 Healthy Breakfast Options. 


2 days before making granola, crumble feta finely onto a plate, spreading out the cheese as much as possible. Refrigerate it, uncovered, for 48 hours so that it dries.

Preheat the oven to 325 degrees.

Cut a piece of parchment paper to just fit onto a baking sheet, then lightly grease the parchment with a few drops of oil.

In a large mixing bowl, combine oats, salt, pimentón, and cumin, stirring well. Scatter the seasoned oats evenly over the parchment, then drizzle with the remaining olive oil.

Bake for 10 minutes, then remove the sheet from the oven and set it aside until the oats are cool enough to handle. With your hands, mix in the pine nuts, almonds, sun-dried tomatoes, and chile flakes if using, then spread the granola out evenly again on the parchment and return it to the oven.

Bake for 10 minutes more, then remove the sheet from the oven again and allow the granola to cool. With your hands, mix in the dried feta. Serve on top of plain Greek yogurt.




Calories per serving:

400 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 107g 164%
  • Carbs 129g 43%
  • Saturated 24g 119%
  • Fiber 20g 81%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 53g
  • Polyunsaturated 22g
  • Protein 41g 82%
  • Cholesterol 76mg 25%
  • Sodium 2,669mg 111%
  • Calcium 544mg 54%
  • Magnesium 366mg 92%
  • Potassium 1,506mg 43%
  • Iron 12mg 68%
  • Zinc 11mg 73%
  • Phosphorus 1,219mg 174%
  • Vitamin A 144µg 16%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 68%
  • Niacin (B3) 6mg 30%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 104µg 26%
  • Vitamin B12 1µg 24%
  • Vitamin D 0µg 0%
  • Vitamin E 12mg 61%
  • Vitamin K 64µg 80%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...