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
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Ingredients
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1/2 cup
canola oil, plus more for greasing
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4 cups
oats
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2 cups
barely chopped raw cashews
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1/2 cup
sesame seeds
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1/2 cup
poppy seeds
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5
8- by 7-inch nori squares, chopped (scissors work best)
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1 tablespoon
orange peel granules
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2 teaspoons
crushed fennel seeds
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2 teaspoons
crushed red pepper flakes
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1 1/2 teaspoons
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1/2 cup
brown rice syrup
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1
large egg white, whisked with a fork until frothy
Directions
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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.
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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.
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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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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