Savoury Muesli on Avocado Toast

by Nicola Galloway

​Roll over sweet muesli, this savoury counterpart is loaded with soluble fibre-rich oats, protein and healthy fats from seeds, and a green kale powder boost.

We’re loving this savoury granola from the lovely Nicola Galloway at Homegrown Kitchen. Sprinkle it over slices of avocado on toast or poached eggs for breakfast, toss through salads, sprinkle over soups, or top casseroles and bakes with a crunchy flavoursome crust. This is a nutrient-dense mix so a small amount goes a long way.


  • ​1/2 cup Chantal quick rolled oats
  • 1/2 cup Chantal sunflower seeds
  • 1/2 cup Chantal pumpkin seeds
  • 1/4 cup black sesame seeds
  • 1 tsp dried oregano
  • 1 tsp fresh or dried thyme, finely chopped
  • 1 tsp fresh or dried rosemary, finely chopped
  • 2 tsp Chantal kale or broccoli powder
  • 1/2 tsp Chantal fine sea salt
  • 3 Tbsp Chantal extra virgin olive oil
  • 1 Tbsp Chantal tamari sauce
  • 1 tsp Chantal rice syrup


​1. Preheat the oven to 160°C. Keep the heat moderate to protect the delicate oils in the seeds.

2. Combine the oats, seeds, herbs, kale powder and salt on a large baking tray.

3. In a jug combine the oil, tamari and sweetener then pour this over the tray.

4. Mix well until the dry ingredients are evenly coated. Slide the tray into the oven and bake for 15 minutes.

5. Mix the muesli and return to the oven for a further 10-15 minutes until golden and fragrant. Remove from the oven and leave to cool on the tray.

6. Tip into a large jar and store in the pantry. Use within 2 weeks.

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