Description
This Honey Chili Spiced Granola combines a delightful mix of nuts, seeds, and dried fruit with a subtle kick of guajillo chili and cayenne pepper, all sweetened naturally with honey and coconut oil. Perfect for a flavorful breakfast or snack, this crunchy granola offers a unique blend of sweet, spicy, and nutty flavors baked to perfection.
Ingredients
Nuts and Seeds
- ½ cup almonds
- ½ cup + 2 tablespoons cashews
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
Other Ingredients
- ½ cup raisins
- 2-3 tablespoons coconut oil
- 1-2 tablespoons honey (use coconut nectar or maple syrup for vegan)
- Pinch sea salt
- 2-3 dried Guajillo chilies (for medium spice; use chile de arbol for hot or anaheim for mild)
- Pinch cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the granola evenly.
- Grind Nuts and Seeds: Roughly grind all the nuts and seeds except the 2 tablespoons of whole cashews using a food processor, ensuring a coarse texture for the granola.
- Combine Ingredients: Transfer the ground mixture to a large bowl. Add the whole cashews, raisins, coconut oil, honey, sea salt, and cayenne pepper, mixing thoroughly to coat evenly.
- Prepare Baking Tray: Line a baking tray with parchment paper and spread the granola mixture evenly across the surface for uniform baking.
- Bake the Granola: Bake in the preheated oven for about 20 minutes. After 10 minutes, stir the granola gently to prevent burning and ensure even crisping.
- Cool the Granola: Remove the tray from the oven and let the granola cool completely to set its crunchiness.
- Add Chopped Chilies: Finely chop the dried guajillo chilies and mix them into the cooled granola. For a spicier flavor, add the chilies before baking so they can infuse their aroma during cooking.
- Serve and Enjoy: Enjoy your honey chili spiced granola with a glass of coconut milk or on its own as a tasty snack or breakfast.
Notes
- For a vegan version, replace honey with coconut nectar or maple syrup.
- Adjust the spiciness by choosing different dried chilies: chile de arbol for hot, guajillo for medium, or anaheim for mild.
- Stirring halfway through baking prevents burning and promotes even crispiness.
- Allow granola to cool completely before storing to maintain texture.
- Store in an airtight container for up to two weeks.