I originally set out to make something I was going to call “subtly spicy granola,” but subtlety is not my forte and I ended up with this instead. Every now and then using tablespoons instead of teaspoons pays off. This granola is not so subtle. It’s pretty spicy.
Eaten by dry handfuls it’s spicy enough to make your mouth tingle, paired with a bowl of fresh fruit it’s perfect. You can tone down the amount of cayenne if you’re afraid, but I strongly recommend going all in. You can always bring the spice down a notch by adding soy/almond/oat/etc. milk or yogurt to the finished product.
INGREDIENTS
4 cups rolled oats*
1/2 cup wheat bran (optional)
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup coconut oil
6 T maple syrup
1/2 cup unsweetened apple sauce
1 t salt
1 T ginger
1 T cayenne
1 cup dried fruit – such as cranberries or chopped figs
* Feel free to use a mix of oats, spelt, kamut, rye flakes, etc.
METHOD
- Preheat oven to 300 and line a baking sheet with parchment paper
- Mix dry ingredients in a large bowl
- Mix wet ingredients and spices in a smaller bowl
- You may need to heat the wet ingredients a bit, as you want to make sure the coconut oil is a liquid rather than a solid
- Pour wet into dry and mix until all dry ingredients are coated. If you have especially thirsty oats, you can add a little more of the liquid of your choice a bit at a time
- Bake at 300 for 15 minutes – stir and and bake for 15-25 more until nice and toasty brown but not burnt
- Add the dried fruit when it’s all finished baking and enjoy!
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