Granola Dust (Vegan and Gluten Free) is a nutritious pantry staple that will give you a great start to the morning by adding a little extra bit of protein, fiber, vitamins, and minerals to your breakfast. Blitz toasted oats, nuts, seeds and your favorite flavors together for a quick breakfast sprinkle!
Granola Dust is one of those pantry staples that you didn’t know you needed, until a jar of it lives in your kitchen.
Every pantry deserves a jar of granola dust
Granola Dust originates from Jamie Oliver’s Everyday Super Food cookbook, but I’m sharing a variation on the recipe for a Chile Chocolate Granola Dust. (As always, you can essentially add any of your favorite flavors, spices or seasonings.)
This recipe for Chile Chocolate Granola Dust is simple to make, but even better, it’s a nutritious pantry staple that will give you a great start to the morning with a little extra bit of protein, fiber, vitamins, and minerals.
Sprinkle Granola Dust on your breakfast for an extra boost
Granola Dust can be used in so many different ways. Granola Dust is perfect for:
- sprinkling on top of yogurt
- sprinkling on top of a chia seed pudding
- sprinkling on top of a peanut butter toast (or on top of an Peanut Butter Apple Toast)
- using to make hot porridge (it cooks incredibly quickly on the stove with some milk and water)
- adding to a pancake batter (replace some flour with some Granola Dust in the batter)
- mixing into a smoothie
My recipe (and Jamie Oliver’s recipe) for Granola Dust recommends toasting the oats, nuts and seeds in the oven before blitzing it all together because it will give the Granola Dust a richer flavor by enhancing the nuttiness of it all.
But here’s a time-saving secret: just use roasted nuts and seeds in the recipe instead.
Using roasted nuts and seeds will add enough flavor to the granola that you can get away with not toasting the oats. So long as the Granola Dust is mixed into some sort of liquid (yogurt, smoothie, pancake batter, milk), you’re all set for breakfast.
Granola Dust is quick and easy to make
If you have the time, go ahead and toast the oats, nuts and seeds. But if you don’t, buy the roasted nuts and seeds and you’ll end up with a delicious recipe even without turning on the oven.
We make Granola Dust every few weeks because when there’s a crying toddler (or you wake up late for work!) and you have to get out the door, this Granola Dust will transform a simple pot of yogurt into a more wholesome breakfast. That’s what I call an essential breakfast pantry staple!
Chile Chocolate Granola Dust (Vegan, Gluten Free)Print Recipe
- 3 cups jumbo rolled oats (old fashioned oats) (for GF, use GF variety)
- 1/4 cup unroasted mixed seeds (I used a mixture of flax, chia and sunflower)
- 1/2 cup unroasted mixed nuts (I used a mixture of almonds, brazil nuts and pecans)
- 1 tablespoon cocoa powder
- 1/4-1/2 teaspoon mild chili pepper
- 1 tablespoon light brown sugar (optional)
- 2.5 ounces dark chocolate - coarsely chopped (just less than 1/2 cup if you use chocolate chips) (if vegan, use vegan option)
- Preheat oven to 350°F / 175°C. Toss the oats, nuts and seeds together onto a large roasting tray. Roast for 10-15 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
- Add everything except the chocolate into a food processor. Pulse until the mixture becomes the texture of sprinkles. Add in the dark chocolate pieces. Pulse until the chocolate pieces are about the size of a mini chocolate chip. Pour everything into an airtight container. Store in a cool cupboard. Depending on the size of your food processor, you may need to blitz in batches.
- Use granola dust for breakfast however you like. To name a few ideas, I find it delicious sprinkled on yogurt, added in smoothies, spooned on oatmeal, mixed in chia seed puddings, cooked into an oatmeal, or even used in pancake batter.