You may wish to add an extra splash of tamari—I left the amount reasonable so as to avoid making it too salty. Here are a few other variations to try:
Golden curry variation: Omit the red curry paste and sriracha. Add 2 teaspoons yellow curry powder, 1 teaspoon ground turmeric, a pinch of black pepper, and a pinch of garam masala, to the dry ingredients.
Savory herb variation: Omit the red curry paste and sriracha. Add 2 teaspoons herbes de provence (or 1 teaspoon dried oregano and 1 teaspoon dried thyme) and a pinch of black pepper to the dry ingredients.
Cheesy herb variation: Make the savory herb variation, but add 2 to 3 tablespoons nutritional yeast to the dry ingredients. —Gena Hamshaw
3 1/2-4 cups
ground flax meal
raw pumpkin seeds
raw sunflower seeds
sliced or slivered almonds
tamari or soy sauce
1 1/2 tablespoons
red curry paste
1 to 2 tablespoons
maple syrup (adjust based on how sweet/savory you want the granola to be)
Preheat your oven to 325°F and line 1 or 2 baking sheets with parchment.
In a large mixing bowl, stir together the flax, oats, seeds, almonds, and coconut flakes. In a separate bowl, whisk together the garlic powder, soy sauce, almond butter, olive oil, red curry paste, sriracha, and maple syrup. Pour the wet ingredients over the dry ingredients and mix well to combine.
Spread the granola in an even layer on the baking sheets. Bake for 30-40 minutes, or until the edges are browning lightly and the rest of the granola is just golden. Resist the urge to stir if you like clumpy granola, or stir halfway through if you like looser granola. When the granola is ready, allow it to cool completely before storing in an airtight container in a cool, dry place for up to 2 weeks.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.