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.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 6
- Category: Snack
- Cuisine: fusion
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
- .
Method
- 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
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.