Chili Granola

This quick and easy recipe for a crunchy granola with zing is suitable for breakfast, brunch or as a snack. It’s very versatile as it can easily be adapted to suit your needs or supplies at home. If you want variety at the breakfast table or are a granola fan anyway, then you should try this simple recipe. It’s quicker to prepare than my indulgent lentil-cocoa granola because it uses soy flakes as a protein source.

Spread the mixture evenly on the baking tray.

Homemade granola is healthier than store-bought because you know exactly what’s in it. It is free from flavour enhancers and additives. You choose what goes into it. I chose tahini as the fat source in this recipe. It’s a processed product, but the nutrients are still there, unlike an oil. Maple syrup replaces the sugar here. It is a natural sweetener that also contains more nutrients than conventional table sugar. If you want to sweeten regionally, I recommend pear syrup, called birnel in Switzerland. This makes the granola a little less sweet.

The granola can be enjoyed with plant drink, yoghurt and fresh fruit.

Dried fruits and chocolate drops are not baked with the granola but added afterwards. This also applies to chia seeds and flax seeds, then the omega-3 fats remain intact.

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Chilli Granola

This quick and easy recipe for a crunchy granola with a kick is suitable for breakfast, brunch or as a snack. It is very versatile as it can easily be adapted to suit your needs or supplies at home.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course breakfast
Cuisine Switzerland
Servings 1 tray
Calories 431.25 kcal

Equipment

  • oven

Ingredients
 

Dry ingredients

  • 1 cup oatmeal, gluten-free
  • 1 cup quinoa pops
  • 1 cup soy flakes
  • ½ cup sunflower seeds, or seeds of choice
  • ¼ cup coconut flakes
  • ¼ cup cocoa nibs
  • ¼ cup hemp seeds
  • 1 tsp cinnamon, ground
  • ½ tsp Chinese-5-Spices
  • 1 pinch chilli flakes

Moist ingredients

  • 90 ml maple syrup, or pear syrup
  • ¼ cup tahini

Instructions
 

  • Preheat the oven to 180 °C.
  • Mix all the dry ingredients in a large bowl.
  • Add the tahini and maple syrup and mix well until the mixture is moist and sticky all over.
  • Spread evenly on a baking tray, press down a little and bake for 10 minutes.
  • Allow the finished granola to cool well on the tray before wrapping to keep it crunchy.

Notes

The dry ingredients weigh 400g in total, you can swap them out to get a different granola of your choice.

Nutrition

Serving: 100gCalories: 431.25kcalCarbohydrates: 43.26gProtein: 16.6gFat: 23.29gSaturated Fat: 5.1gPolyunsaturated Fat: 7.33gMonounsaturated Fat: 4.76gTrans Fat: 0.07gCholesterol: 0mgSodium: 35.94mgPotassium: 306.47mgFiber: 9.91gSugar: 14.16gVitamin C: 0.18mgCalcium: 118.53mgIron: 4.11mg
Keyword chili flakes, cinnamon, cocoa nibs, coconut flakes, hemp seeds, maple syrup, oats, quinoa pops, soy flakes, sunflower seeds, Tahini
Tried this recipe?Let us know how it was!

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