Savory Granola with ChiChi

This recipe takes ChiChi Original and turns it into a crunchy, savory snack mix that’s perfect for sprinkling on salads, soups, or just munching by the handful. Packed with protein and flavor, it’s a fun way to use ChiChi beyond breakfast.

Ingredients

• 4 tbsp (60 g) tahini

• 2 tbsp (30 ml) olive oil

• 1 tbsp (15 ml) maple syrup

• 1 tbsp (10 g) garlic powder

• 1 tsp (3 g) smoked paprika

• 1 tsp (3 g) sumac

• 1 tsp (6 g) sea salt flakes

• 1 tsp (1 g) dried thyme

• 1 tsp (1 g) dried oregano

• ½ tsp (1 g) red chili flakes – more to taste

• 2 tbsp (15 g) nutritional yeast

• 1 cup (80 g) ChiChi Original

• ¼ cup (30 g) pumpkin seeds

• ½ cup (65 g) cashews

• ¼ cup (37 g) sesame seeds

• ¼ cup (35 g) sunflower seeds

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the tahini, olive oil, maple syrup, garlic powder, smoked paprika, sumac, sea salt, thyme, oregano, chili flakes, and nutritional yeast until smooth.

3. Stir in the ChiChi Original, pumpkin seeds, cashews, sesame seeds, and sunflower seeds, making sure everything is evenly coated.

4. Spread the mixture evenly on the prepared baking sheet.

5. Bake on the middle rack for 30 minutes, rotating halfway through to ensure even toasting.

6. Let cool completely before breaking into clusters and storing in an airtight container.