Curry Spiced Granola

WP_20150608_026 As I mentioned in my last post, I’ve been into making granola a lot recently. Then one day I thought, ‘why not use Indian spices in granola?’ I love curry flavour in various dishes and snacks. the diverse Indian food available in the UK is certainly a big advantage of living here. Why not adopt it to granola, granola doesn’t have to be always sweet or for breakfast, does it? This was such a successful recipe and I’m so happy with this. I used quite a bit of fennel seeds as I’m a big fan of them, but if you are not you can use less. Adding cashew nuts (before baking) is also good. I have to warn you here…this granola is so good and moreish that you might find it hard to stop eating..:-)


2 cups porridge oats

1 tbsp fennel seeds

1 tbsp sesame seeds

2 tbsp sunflower seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1 tsp sea salt

1/4 tsp cayenne pepper

2 tbsp olive oil

2 tbsp agave syrup

3 tbsp water

Coconut chips, raisins (optional)


1. Preheat the oven to 175C

2. In a bowl mix all the ingredients except for oil, agave syrup, water and optional ingredients.

3. In another bowl mix oil, agave syrup and water.

4. Combine both mixtures, mix well and spread evenly on a baking tray.

5. Bake in the oven until crispy and golden for about 30 to 40 minutes. Take the tray out a few times during baking and turn the mixture around for an even bake.

6. Add coconut chips or raisins if you are using, and munch!


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