I’m notorious for skipping breakfast. I’m much more partial to squeezing in that extra 15 minutes of sleep, but this recipe actually gets me out of bed in the morning. The best part, make it in advance, and it can last up to two weeks, longer if you freeze it. The chilli isn’t too spicy but it gives you a little kick you need to start your day. No need to spend money anymore on expensive deli granolas!
Et voilà:
Chilli, Cashew, Cranberry Granola
Ingredients
½ cup extra virgin olive oil
½ cup maple syrup
½ tsp cinnamon
½ tsp ground cloves
1 tsp chilli flakes
3 cups of rolled oats
½ cup pepitas (pumpkin seeds)
½ cup raw cashews
¼ cup pistachios roughly chopped
½ cup dried cranberries roughly chopped
To serve
Coconut yogurt
Almond milk
Mixed berries
Method
Preheat your oven to 180ºC. In a large bowl mix together the olive oil, maple syrup, cinnamon, cloves and chilli together. Add the rolled oats, and mix until combined. Then add in the pepitas, cashews and pistachios and mix.
Spread the mixture onto a lined baking tray and make sure everything is evenly spaced. Place into the oven and bake for 25 minutes or until the granola is golden brown, stirring halfway through.
Once this is baked, allow for it to cool and then mix through the dried cranberries. Serve with fruit, yogurt, and milk.
Photography & Recipe: Jono Fleming for The Transcontinental Affair
For more of Jono’s brand of deliciousness, check out his instagram
The post Deliciously mild Chilli Granola. appeared first on The Transcontinental Affair.