Shichimi Togarashi Granola
ByEmma Laperruque
Test Kitchen-Approved
Photo by Ty Mecham
- Serves
- about 10 cups
Granola goes savory thanks to shichimi togarashi, a punchy Japanese spice blend. Shout-out to Heidi Swanson who inspired this unexpected combo with the Nori Granola in her book Near and Far. Sprinkle this over salads or soy-saucy rice or just eat straight as a snack.
Ingredients
- 1/2 cup canola oil, plus more for greasing
- 4 cup oats
- 2 cup barely chopped raw cashews
- 1/2 cup sesame seeds
- 1/2 cup poppy seeds
- 5 8- by 7-inch nori squares, chopped (scissors work best)
- 1 tablespoon orange peel granules
- 2 teaspoon crushed fennel seeds
- 2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup brown rice syrup
- 1 large egg white, whisked with a fork until frothy
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Directions
- Step 1
Preheat the oven to 300° F. Rub two rimmed sheet pans with a bit of oil (not the 1/2 cup, that will come later). You could also use silicone baking mats instead.
- Step 2
Combine the oats, cashews, seeds, nori pieces, and all the spices in a big bowl. Toss with your hands until well combined. Add the oil, syrup, and egg whites and toss again (you might want to use a spoon here, or not). Divide between the prepared sheet pans and spread to evenly distribute.
- Step 3
Bake for about 60 minutes, until totally dry to the touch and deeply browned. Let cool completely on the sheet pans before breaking into clusters.