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
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