If someone says “granola” and do you instantly think sweet, crunchy and . . . spicy? Probably not, but I’m here to share my recipe for Ancho Chile Honey Granola — it might just be the most delicious and versatile granola recipe ever. The secret is a dash of ancho chile powder — don’t worry, ancho chiles (referred to as poblano peppers when fresh) aren’t super hot, they are the sweetest of the dried chiles and most commonly used in authentic Mexican cooking.
Packed with pumpkin seeds, almonds, chia seeds, this easy granola recipe is a fantastic way to get the benefits of the heart healthy fats that nuts and seeds offer.It’s lightly sweetened with honey to complement the mild ancho heat.Use the savory-sweet granola to top a tomato salad (as pictured), to add a crunch factor to green salads, atop soups, as a crispy topping on baked fish or chicken — or simply eaten straight out of the container!
Oh, and you’re going to LOVE that it’s super easy to make — just requiring 10 minutes in a skillet on the stove top rather than the lengthy baking of traditional granola recipes. I originally created this recipe for the Living Litehouse Blog at LitehouseFoods.com, check it out — I’m a big fan of their Instantly Fresh Herbs.
Have you every tried a savory granola? What is your favorite flavor of granola — spicy or sweet? Please share in the comments below? XOXO, Jennifer
- 3 tablespoons coconut oil
- 1/2 cup raw pepita seeds (pumpkin seeds)
- 1/2 cup raw slivered almonds
- 2 - 4 teaspoons ancho chile powder
- 3 tablespoons honey
- 1 cup old fashioned oats (Gluten Free if needed)
- 2 tablespoons chia seeds
- 1 tablespoon dried cilantro I used Instantly Fresh brand from Litehouse
- 1 teaspoon course sea salt
- 2 large beefsteak tomatoes appox. 1 1/2 lbs
- 1/2 cup light ranch dip Opadipity by Litehouse Creamy Ranch Dip
- 1/3 cup minced yellow bell pepper
- 2 tablespoons fresh cilantro for garnusg
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Add coconut oil to large skillet and bring to medium-high heat.
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Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add honey and stir to combine.
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Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
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Remove from heat and let cool for 15 minutes in skillet. Transfer to air-tight container using spatula to break up any pieces stuck to skillet.
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Make salad by slicing tomatoes and sprinkling with yellow bell pepper and cilantro. Top with a dollop of ranch dip and ancho chile honey granola.
This sounds so good. I love the spicy/sweet combo. Do you think it would work with agave instead of the honey? Or some other substitution to make it vegan. I’d love to try it.
Debbie, I would *think* the agave would substitute to make vegan friendly
Love this idea. Just this weekend I had a curried granola, and it was fantastic!
ooh, curried granola . . . may have to try that out!
I have never heard of savory granola, and I’m loving the sound of that! great idea!
Thanks Rachel, try it!
I’ve never tried a savory granola.. only sweet! This looks interesting… Would be a great topping in salads!
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