If you like anything in Orange sauce, asian flavors and spicy, this is the granola for you. With orange zest, Sriracha, soy sauce, sesame oil, sweet and sour cranberries and peanuts, there is a burst of flavor in each bite. A Sweet and Sour Orange Spicy Granola that is highly addictive! This recipe uses limited oil and limited sweet/sugar, this is is also one my favorite ways to finish up a bottle in one sitting. We all know that savory rules in this house. Hubbs is notorious in eating up cups full of roasted nuts when he is at home(he forgets to eat anything at work. From experience I now know, that everyone else around his office finishes up things for him :P). But just nuts in that quantity are not the best snack option. So I like to add some lighter, healthier ingredients like puffed grains, oats etc to his roasted savory trail mix bowl.
The granola has Puffed Quinoa, puffed millet (arrow head mills puffed grains), Oats and peanuts, sprinkled in with candied ginger and cranberries, some coconut and sesame seeds. Use any puffed grains of choice. The maple, Sriracha, almond butter bind the granola and the zest and sesame oil help take it to an amazing level. Kapow!
You can also make this without the Sriracha. Add a Tbsp more nut butter and a tsp of vinegar to have enough wet and a sweet and sour Orange granola.
Yes, open that jar, take a whiff, and try a handful!
More Granola options from the blog:
Indian spiced Savory Puffed Quinoa Granola Chivda
Berry Blast – Very Berry Granola with watermelon seeds
Indian savory granola snack with puffed rice and roasted sprouted chickpeas
DIY Jar Gift collection.
Heat up the wet ingredients and boil for a few minutes.
Add almond butter and Sesame oil and mix to a smooth consistency.
In a bowl, add all the dry ingredients. Give them a mix.
Add the wet to dry. Mix well. Spread on baking sheet.
Bake at 325 degrees F for 20-25 minutes. Move the granola around a few times. Let cool completely. It keeps getting crunchier as it cools.
Spicy Sriracha Quinoa Millet Peanut Orange Cranberry Savory Granola
Allergen Information: Free of Dairy, egg, corn, yeast, gluten. can be made nut-free and soy-free
Makes 3.5 cups of granola
1 cup puffed quinoa (or use puffed millet or puffed rice if you cant find quinoa)
Notes: if making this without Sriracha (which will taste amazing too like a sweet and sour Orange granola), add a Tbsp more nut butter and a tsp of vinegar, to have enough wet for the dry ingredients. I use Sriracha Hot Chili Sauce by Huy fong, other brands might have fish or animal ingredients in the sauce.
- 1 cup puffed quinoa (or use puffed millet or puffed rice if you cant find quinoa)
- 1 cup puffed millet
- ½ cup Old fashioned Oats (Use gluten-free certified oats to ensure they are gf. Or use more puffed grains)
- 1 cup raw peanuts (raw or roasted) (or Use a cup of mixed seeds to make nut-free)
- ¼ cup cranberries or raisins
- 2 Tablespoons candied ginger small pieces
- ¼ cup dried shredded coconut (unsweetened, small flakes)
- 2 Tablespoons sesame seeds
- a generous dash of black pepper
- 1 tsp oil (extra virgin olive or coconut)
- 2 Tablespoons Sriracha (I used 3 Tbsps :)) or use Asian chili paste like Sambal Oelek
- 2 tsps soy sauce (use coconut aminos for soy-free)
- 2 Tablespoons maple or agave syrup
- 2 Tablespoons ground raw sugar or maple sugar
- ½ tsp salt
- 2 loaded Tablespoons almond butter (or peanut butter)
- 2 tsps toasted sesame oil
- zest of half an orange
- In a pan, add oil, sriracha, soy sauce, maple syrup, sugar and salt and bring to a boil on medium heat. Boil for 2-3 minutes at low-medium heat. Take off heat and mix in the almond butter, sesame oil and zest. Mix to a smooth consistency.
- In another bowl, add all the dry ingredients and mix to distribute evenly. Mix the wet into the dry and combine well.
- Spread on a large baking sheet(or 2 medium). Bake at 325 degrees F for 20-25 minutes. Move the granola around with a spatula, 2-3 times in between, so the edges do not burn and it bakes evenly. Press them into clumps after removing from the oven. Let cool completely before storing