
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.

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.

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.
more breakfast recipes
Arepas
Bircher Muesli
Breakfast Muffins
Dulce de Zapallo
Lentil Cocoa Granola
Sundays Braid
Warm Winter Muesli

Chilli Granola
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
Nutrition
