Trust me on this… yes granola is usually a sweet treat for breakfast, snacks or pudding but the crunch you get from a good granola is a perfect addition to salads, soups, stews or any other meal for that matter. You can pack it with anything you have to hand in terms of nuts and seeds so this recipe is really a guideline which you can adapt to suit you.
I first tried this in Bali and have honestly never looked back.. I’m yet to find something that this doesn’t work amazingly with and I hope you love it just as much as I do!
1tbsp soy sauce or coconut amino sauce
1 tsp chilli flakes (depending on desired heat!)
1 tbsp liquid sweetener of choice (I used agave nectar)
30g coconut oil, melted
70g seeds (I used pumpkin and sesame seeds)
50g nuts (I used almonds, cashews and pistachios)
1. Add all of the ingredients to a large mixing bowl until well combined.
2. Line a baking tray with greaseproof paper and spread the mix in a thin layer, if it starts to overlap then either cook in batches or use a second baking tray.
3. Cook at 150 degrees for 10-15 minutes until lightly browned and crispy, turning over part way through, you’ll need to watch it very carefully to make sure it doesn’t burn!
4. Leave to cool and store in an airtight container.
I’d love to know what you topped with the granola if you make it, let me know!