Savory granola isn’t the first — or fifth — thing we’d think to throw into a veggie bowl, but in Green Kitchen Stories we trust. The European, plant-based food blogging husband and wife duo are masters of making veggie driven dishes that are both deeply nourishing and absolutely picturesque. 

The seasonal veggie bowls from their most recent cookbook, Green Kitchen at Home, have been keeping us alive all year and we’re thrilled to throw one more into the mix! Check out GKS’ gorgeous recipes for spring, summer and fall veggie bowls too!

Say hello to your salad’s new best friend. This 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. It’s also great with soups (perfect for gazpacho!) and on top of grilled feta or on a savory yogurt bowl.

Green Kitchen Stories Ultimate Winter Bowl


cooked cannellini beans or beans of choice
roasted roots and veg spiralized or shaved raw courgette (zucchini)
lettuce leaves
sliced apple

To serve:
full-fat plain unsweetened yogurt of choice
savory granola (see below)
sea salt and freshly ground black pepper
extra-virgin olive oil


Toss the millet or beans with some oil or dipping sauce. Arrange the quinoa, lentils, millet or beans in a bowl alongside the cooked, raw (and fermented, if using) vegetables, leafy greens, fruit and source of protein. Serve topped with a dollop of your chosen sauce (pesto, ajvar, hummus or yogurt), a scattering of herbs (if using), a sprinkling of the seeds or nuts and seasoning and a drizzle of the oil.

savory granola
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.

Get more gorgeous recipes from GKS here!

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