Shichimi Togarashi Granola

By Emma Laperruque
May 17, 2018
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Author Notes: 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. Emma Laperruque

Makes: about 10 cups

  • 1/2 cup canola oil, plus more for greasing
  • 4 cups oats
  • 2 cups 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 teaspoons crushed fennel seeds
  • 2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons 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
  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.
  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.
  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.

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Oat|Japanese|Bake|Snack|Gluten-Free