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This Spicy granola with Sriracha Millet Quinoa is a very addictive savory, sweet and spicy granola with puffed millet, quinoa, peanuts, cranberries and orange zest! Savory granola. Vegan Gluten-free Recipe.
There is a whole lotta good stuff in this Granola! And it makes a delicious gift or just make some( or lots) for yourself to snack on. 🙂
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.
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.
Steps:
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.
Sriracha Quinoa Millet Cranberry Orange Peanut Granola/Trail Mix. Glutenfree Spicy Granola
This Spicy granola with Sriracha Millet Quinoa is a very addictive savory, sweet and spicy granola with puffed millet, quinoa, peanuts, cranberries and orange zest! Savory granola.
Ingredients
Dry:
- 1 cup puffed quinoa, or use puffed millet or puffed rice if you cant find quinoa
- 1 cup puffed millet
- 1/2 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)
- 1/4 cup cranberries or raisins
- 2 Tablespoons candied ginger small pieces
- 1/4 cup dried shredded coconut, unsweetened, small flakes
- 2 Tablespoons sesame seeds
- a generous dash of black pepper
Wet:
- 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
- 1/2 tsp salt
- 2 tbsp loaded almond butter, or peanut butter
- 2 tsps toasted sesame oil
- zest of half an orange
- .
Instructions
- 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 / 160ºc 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
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.
Nutritional values based on one serving
, other brands might have fish or animal ingredients in the sauce.
Nutritional values based on one servingNutrition
Calories: 439kcal, Carbohydrates: 49g, Protein: 13g, Fat: 22g, Saturated Fat: 5g, Sodium: 374mg, Potassium: 363mg, Fiber: 7g, Sugar: 11g, Vitamin C: 5.1mg, Calcium: 81mg, Iron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I made this for holiday gifting and snacks and it was delicious. I had to sub corn chex for puffed millet and used half the siracha—we are wimps! It was liked by all ages. Thx!
It’s great even the kiddos liked it!
I’m making this granola agains this year to give it as christmas gifts to some of my family members (looks so beautiful in jars!) <3
P.S.
Richa, looks like the amount of puffed grains is correct in cups but not in grams (grams are for dry grains not puffed, I guess?).
Cups can be a bit tricky, so I recommend weighing out in grams. This should be just the right amount 🙂
Richa, is it ok to prepare the jars like 10 days before they will be gifted? Will the granola be ok or it wont last that long? The recipe looks amazing, I’m making it for my sister and mother in low. Thanks a lot!
i would suggest preparing them just a few days in advance and storing in airtight glass jars. Your sis and mom will be storing it for sometime before finishing too, so you want it to retain freshness. It stays crisp, but the sauces might start adding a stale note after 10 days(depending on the brand and ingredients).
I’ll do so, thank you! 🙂
Do you know what company makes the puffed quinoa? I’m having a hard time finding it. This sounds amazing!!
At the time i posted this I used Arrowhead mills. Now there are many brands. https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=puffed+quinoa
You an also use other puffed cereal such as millet, rice, wheat etc.
hola riquísima !! la probé hacer con algo que se llama aquí en argentina quinoa pop, pero quiero hacer mi propio pop de mijo orgánico y me pregunto si sera tan difícil como encontrar la receta para lograrlo, tenes una idea ? muchas gracias de ante mano
you can pop the millet or quinoa in a skillet over high heat. It burns easily though.
gracias por responder!! saludos desde argentina!!muy contenta de conocer tu visión de la cocina indu y con fusion americana , bien sin embargo probé hacer pop de mijo y se me quemaron la mayoría, logro tostarla pero no pop, voy a probar otra vez con una sarten de base mas gruesa, y seguiré probando hasta que lo tenga!! muchas gracias otra vez!!!