Spicy Sriracha Granola

Sister texts me the most interesting recipes from her vegan collection. This one I modified a bit from the original, mostly because I didn’t want to go back out to the grocery. Typically I’m not a fan of granola, but this one is fantastic. Highly recommended to those liking a little savory-hot kick to their crunchy, messy snack foods.

Wet Stuff

  • 1 t Coconut Oil
  • 3 T Sriracha
  • 2 t Soy Sauce
  • 2 T Agave
  • 2 T Coconut Sugar
  • 1/2 t Salt
  • 2 t Sesame Oil
  • Zest of one tangerine
  • 2 T Almond Butter
IMG_1823 IMG_1824

Dry Stuff

  • 1 C Kashi Cereal
  • 1/2 C Grape Nuts
  • 1/2 C Puffed Rice
  • 1/2 C Rolled Oats
  • 1 C Roasted Peanuts
  • 1/4 C Dried Cranberries
  • 1/4 C Shredded Coconut (not sweetened)
  • 2 T Sesame Seeds
  • 1 T Red Chili Flakes
  • 2 t Black Pepper

Combine all the Wet Stuff except the zest and almond butter into a small sauce pot and heat over IMG_1825medium-high until boiling. Reduce heat to medium-low and cook for 3-4 minutes. Remove from heat, cool slightly,  add zest and almond butter, stir until blended.

Mix the Dry Stuff in a large bowl, pour Wet Stuff over Dry Stuff, mix thoroughly. Heat oven to 325. Spread the mixture over a large baking pan,  bake for 20 minutes, occasionally stirring to prevent any burning. Remove from oven and cool.  You can push the mixture together with a large wooden spoon while cooling if you want clumpy granola.

After it cools, it can safely live in a Ziploc for quite some time.

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