Recipes

Chili Oat Crisp

Crispy oats, toasted sesame, coconut, and chili infused in rich aromatic oil. The ultimate crunchy topping for every craving.
Servings: 2 Cups
Course: Mains, Sides, Salads and Soups
Prep Time 1 hour
Ingredients Instructions Notes

Ingredients
  

  • 3 shallots finely chopped (approx. 1 cup)
  • 2 cloves garlic finely chopped (2 teaspoons)
  • 1 piece ginger peeled and finely chopped
  • 1 cinnamon stick
  • 100 g rolled oats
  • 30 g shredded coconut sweetened or unsweetened
  • 3 tablespoons sesame seeds
  • 3 tablespoons red chili flakes
  • 375 ml neutral vegetable oil
  • 2 tablespoons sesame oil
  • 1 tablespoon salt

Instructions
 

  1. Place the shallots, garlic and ginger in a food processor and blend until finely chopped (you can do this by hand).
  2. In a medium saucepan, place the shallots, garlic, ginger, cinnamon, oats, coconut, sesame seeds, chili and oils over medium heat. Cook over low heat for 20–25 minutes, until everything is golden brown and crispy (it may take longer depending on the saucepan).
  3. Strain the oil into a bowl and leave the oat mixture to cool in the sieve so that it becomes crispier.
  4. Once cool, mix the crunchy mixture with the oil again and season with salt. Keep the cinnamon stick in the jar for extra flavor.
Storage
  1. Store in a sterilized jar at room temperature or in the refrigerator. It will keep for several months.

Notes

Use it on noodles, rice, fried eggs, salads, or as a crunchy topping for almost any dish. 
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