Avocado with savoury granola crunch

Avocado with savoury granola crunch

By
From
Spoon
Makes
8 bowls

You could describe this granola as a ‘healthy Bombay mix', which adds a little spicy kick to the cooling and creamy avocado. I love this when I'm craving something savoury in the morning or for a light lunch. This recipe makes a big batch, which can be enjoyed throughout the week.

Annie

Ingredients

Quantity Ingredient
handful raisins or sultanas, to garnish
1 avocado, to serve

Dry ingredients

Quantity Ingredient
125g spelt
125g oats
2 tablespoons pumpkin seeds
60g cashew nuts, roughly chopped
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch salt
1/2 teaspoon dried chilli flakes

Wet ingredients

Quantity Ingredient
60ml coconut oil

Method

  1. Preheat the oven to 180°C.
  2. Place all the dry ingredients in a large mixing bowl and mix to ensure everything is evenly combined.
  3. Melt the coconut oil in a small pan over a medium heat. Pour it into the dry ingredients and stir to combine.
  4. Spoon the mixture onto a baking tray lined with baking parchment, spreading it into a thin, even layer. (Use 2 trays if needed.)
  5. Bake on the middle shelf in the oven for 15 minutes, removing the tray from the oven and stirring the ingredients thoroughly halfway through, spreading them evenly across the tray to prevent the granola from burning at the edge. Bake until the mixture starts to colour, then remove from the oven and leave to cool.
  6. Garnish with a handful of raisins or sultanas to add a little sweet hit, if you like.
  7. Slice the avocado in half and remove the stone. Place in a bowl and sprinkle your savoury granola on top.
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