Sriracha Quinoa Millet Cranberry Orange Peanut Granola/Trail Mix. Glutenfree Spicy Granola
User Reviews
5
Sriracha Quinoa Millet Cranberry Orange Peanut Granola/Trail Mix. Glutenfree Spicy Granola
Description
The Sriracha Quinoa Millet Cranberry Orange Peanut Granola combines puffed grains, nuts, and dried fruits with a wet mixture of sriracha, maple syrup, and almond butter. Baking at a moderate heat develops a crispy texture without burning by stirring a few times during baking. The orange zest adds brightness to the sweet, spicy, and nutty profile.
This granola can be enjoyed as a snack, cereal topping, or trail mix alternative, offering both sweetness and a kick of heat. The combination of seeds and nuts also adds variety to the texture.
To accommodate those who prefer no sriracha, adjusting the wet ingredients with an extra tablespoon of nut butter and a teaspoon of vinegar maintains the right binding consistency. Using gluten-free oats keeps it safe for gluten-sensitive diets. Pressing the granola into clumps after baking ensures easy portions.
Ingredients
Dry:
- 1 cup quinoa or use puffed millet or puffed rice if you cant find quinoa, puffed
- 1 cup millet puffed
- 1/2 cup old fashioned oats Use gluten-free certified oats to ensure they are gf. Or use more puffed grains
- 1 cup peanut raw or roasted (or Use a cup of mixed seeds to make nut-free, raw
- 1/4 cup cranberries or raisins
- 2 Tablespoons candied ginger small pieces
- 1/4 cup coconut unsweetened, small flakes, dried shredded
- 2 Tablespoons sesame seeds
- black pepper a generous dash
Wet:
- 1 tsp neutral cooking oil extra virgin olive or coconut, generic cooking oil
- 2 Tablespoons sriracha I used 3 Tbsps :) or use Asian chili paste like Sambal Oelek
- 2 tsps soy sauce use coconut aminos for soy-free
- 2 Tablespoons maple syrup or agave syrup
- 2 Tablespoons raw sugar or maple sugar, ground
- 1/2 tsp salt
- 2 tbsp almond butter or peanut butter, loaded
- 2 tsps sesame oil toasted
- orange zest of half
Instructions
- In a pan, add oil, sriracha, soy sauce, maple syrup, sugar and salt and bring to a boil on medium heat. Boil for 2-3 minutes at low-medium heat. Take off heat and mix in the almond butter, sesame oil and zest. Mix to a smooth consistency.
- In another bowl, add all the dry ingredients and mix to distribute evenly. Mix the wet into the dry and combine well.
- Spread on a large baking sheet(or 2 medium). Bake at 325 degrees F / 160ºc for 20-25 minutes. Move the granola around with a spatula, 2-3 times in between, so the edges do not burn and it bakes evenly. Press them into clumps after removing from the oven. Let cool completely before storing
Notes
- For a non-spicy version, increase nut butter by 1 tablespoon and add 1 teaspoon vinegar to maintain moisture.
- Use gluten-free certified oats if gluten sensitivity is a concern.
- Press baked granola into clumps while still warm for easier portioning and storage.
- Sriracha sauces differ by brand; choose one without animal ingredients if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Sodium | 374mg | 16% |
| Potassium | 363mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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