Savory mustard granola isn’t the first — or fifth! — thing we’d think to throw into a bowl, but in Green Kitchen Stories we trust. The European plant-based husband and wife foodies assure us that this gluten-free seed and nut-based granola is the perfect thing to make quick meals complete.

The Green Kitchen Stories duo are masters of making veggie driven dishes that are both deeply nourishing and absolutely picturesque. This recipe comes from our series of seasonal bowls from the launch of Green Kitchen at Home. Check out the bowls for spring, summer and fall!

Zesty Mustard Granola Recipe

Say hello to your salad’s new best friend. A jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us, and often mix leftovers into quick salad bowls, you will soon realize its potential. The granola has the most delicious flavor, with heaps of mustard, orange zest, thyme and rosemary, and a pleasant crunch from buckwheat, nuts, seeds, rye and oats. It adds a superb texture to all types of salads and bowls (like the below). It’s also great with soups (perfect for gazpacho!) and on top of grilled feta or on a savory yogurt bowl.

Makes approx. 4 cups


Dry ingredients:
2 Tbsp fresh rosemary leaves or 1 Tbsp dried rosemary leaves
2 Tbsp fresh thyme leaves or 1 Tbsp dried thyme leaves
½ cup hazelnuts
1 cup rolled oats
1 cup rye flakes
½ cup raw buckwheat groats
½ cup pumpkin seeds
½ cup sunflower seeds
zest of 1 orange
sea salt and freshly ground black pepper

Wet ingredients:
½ cup extra-virgin olive oil
2 Tbsp wholegrain mustard
1 Tbsp runny honey or pure maple syrup


Preheat the oven to 350ºF and line a baking tray with parchment paper.

Finely chop the herbs, transfer to a large mixing bowl and add the rest of the dry ingredients. Season to taste with salt and pepper, mix until combined and set aside while you prepare the wet ingredients.

Place all of the wet ingredients in a small bowl and whisk until combined. Pour the wet ingredients over the dry ingredients and, using your hands or a spatula, mix until well combined.

Spread the granola out in a single layer on the tray and bake for 15–20 minutes or until crunchy and golden. Stir it from time to time to prevent it from burning.

Remove from the oven and set aside to cool completely. Store the granola at room temperature in a large sealable glass jar and it will keep for a month or so.

+ For a nut-free alternative, replace the hazelnuts with more sunflower and pumpkin seeds.
+ You can, of course, add to or replace any of the seeds, nuts or flakes with what you have in your store cupboard.
+ If you are looking for a slightly lighter granola, replace some of the oil with water.

A Winter Roasted Veggie Bowl Recipe

Sprinkle the granola on this adaptable winter bowl with roasted veggies and all the things!


cooked cannellini beans or beans of choice
roasted roots and vegetables spiralized or shaved raw zucchini
lettuce or greens of your choice
sauerkraut or ferment of your choice
sliced apple
Quinoa or millet (optional)
Protein of your choice (optional)

To serve:
Mustard granola
full-fat plain unsweetened yogurt of choice
extra-virgin olive oil
sea salt and freshly ground black pepper


Toss the beans with oil. Arrange the beans in a bowl alongside all your ingredients of choice. Serve topped with a dollop of yogurt (pesto or hummus work also), a drizzle of the oil and the granola!

Get more gorgeous recipes from GKS here!

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