Add a slightly spicy, slightly sweet kick to your salads, soups and entree recipes with this savory granola -- also great for a "right out of the bag" snack.
Course:
Condiment, Salad, Snack
Cuisine:
Southwestern
Servings: 6servings
Ingredients
3tablespoonscoconut oil
1/2 cupraw pepita seeds (pumpkin seeds)
1/2cup raw slivered almonds
2 - 4teaspoons ancho chile powder
3tablespoons honey
1cupold fashioned oats (Gluten Free if needed)
2tablespoonschia seeds
1tablespoondried cilantroI used Instantly Fresh brand from Litehouse
1teaspooncourse sea salt
For Salad
2large beefsteak tomatoesappox. 1 1/2 lbs
1/2 cup light ranch dipOpadipity by Litehouse Creamy Ranch Dip
1/3 cup minced yellow bell pepper
2tablespoonsfresh cilantrofor garnusg
Instructions
Add coconut oil to large skillet and bring to medium-high heat.
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.
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.
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.
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.