Grains

Thai-Spiced Savory Granola

October  6, 2016
Photo by James Ransom
Author Notes

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

  • Makes 3 1/2-4 cups
Ingredients
  • 1 tablespoon ground flax meal
  • 2 cups rolled oats
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup sliced or slivered almonds
  • 1/3 cup coconut flakes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon tamari or soy sauce
  • 1/4 cup almond butter
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon Sriracha
  • 1 to 2 tablespoons maple syrup (adjust based on how sweet/savory you want the granola to be)
In This Recipe
Directions
  1. Preheat your oven to 325°F and line 1 or 2 baking sheets with parchment.
  2. 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.
  3. 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.

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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.