I recently had a flash of inspiration. Chris and I love my nut and seed granola recipe, and have it for dessert most days. I thought, “What if I could come up with a savoury version of it for light snacking when we get the munchies?” I thought my everything bagel seasoning could make a good flavour base, and mixed up the nut and seed choices to complement the savoury flavours. What emerged from my experimentation was not only another household regular for our day-to-day snacking, but also a wonderful topper for salads, soups, and dips too.

Keto Everything Bagel Granola Recipe


(*Note: Feel free to swap in more or less of the various nuts and seeds with other ones, or add change them up with completely different seeds if desired. If you're not keto, you can even throw some rolled oats into the mix if you want a more traditional granola. Be sure to add them to the food processor in an order that puts the hardest nuts in first, ending with the softer nuts second and the smallest seeds at the end with the spices.)


  1. Preheat the oven to 300F. Line a baking sheet, or two small ones, with parchment paper or a silicon baking mat. Combine the flax, chia seeds, nutritional yeast, and pea protein. Pour the boiling water over the mixture and stir to combine with a silicon spatula until if forms a wet dough. Set aside.

  2. Pulse hazelnuts and almonds in a food processor or high powder blender intermittently, until most of the nuts are in chopped into pieces (about ½-¼ of the full size of the nuts). Use a spatula to loosen up any nuts that get stuck to the sides. (*Note: if using a blender, process until they are ⅛ of the size their original size then pour the nuts out into a large mixing bowl before the next stage.)

  3. Now add the pecans and cashews to the food processor or blender. Pulse again, once or twice, then add the pecans, continuing until the pecans are chopped into smaller pieces (about ¼-⅛ of the full size of the nuts). (*Note: if using a blender, process until they are ⅛ of the size their original size then pour the nuts out into a large mixing bowl before the next stage.)

  4. Add pumpkin seeds and hemp hearts to the food processor or blender. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact. (*Note: if using a blender, simply process until they are the final consistency you want it to be for your granola.) Pour the mixture into a large mixing bowl. Stir in the everything bagel seasoning and salt. Stir in the melted vegan butter or avocado oil.

  5. Pour the wet dough into the bowl with all the rest of the ingredients. Stir until well combined using a spatula.

  6. Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about ½" thick). Spray the top of the granola layer with water with a spray mister. Bake for 55-70 minutes, rotating and spraying with water halfway through. Granola should be lightly browned at the edges when done.

  7. Allow to cool completely on a baking rack. The granola won’t be fully crispy yet, but it become more crispier as it cools. Snack on it as it is, or serve as a topper for salads, soups or dips, or add to high-fat yogurt with some fresh herbs for a savoury yogurt bowl.

Did you make this vegan keto everything bagel nut and seed savoury granola/salad & soup topper recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)