Thai-Spiced Savory Granola

October  6, 2016
4 Ratings
Photo by James Ransom
  • Makes 3 1/2-4 Cups
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

What You'll Need
  • 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)
  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.

See what other Food52ers are saying.

  • marc510
  • chez_mere
  • Fresh Tomatoes
    Fresh Tomatoes

3 Reviews

marc510 March 10, 2018
After having this bookmarked for a while, I finally made a half-hearted batch -- chickening out on the Sriracha, garlic and curry paste since I intended to use this as an addition to granola for breakfast. It browned very quickly in my oven (which, of course, is a unique creature), so next time I'll watch more carefully. I might also pre-bake the oats a little. All in all, this is a great addition to my granola collection.
Fresh T. January 9, 2017
I love savory granola. I first had it on a salad in San Diego a few years ago and I've grown to love it more and more. I enjoy Deborah Madison's version. I'll definitely try this one!
chez_mere October 23, 2016
I've been an advocate of savory granola for year now, but this recipe takes the theme to new heights. Even before I put it in the oven my kitchen was perfumed with scents of garlic, chili, and curry. I didn't have red curry paste, so I used a 1/2 tsp of HOT chili-garlic paste and a 1/4 tsp of curry powder. Also added and egg white to the goop mix (not because I can't follow a recipe, but because I had one and that's how I do granola). Can't wait to start sprinkling this on everything.... maybe even pumpkin ice cream!