5 from 15 votes
Sriracha Quinoa Millet Cranberry Orange Peanut Granola/Trail Mix. Glutenfree Spicy Granola
This granola blends puffed quinoa and millet with crunchy peanuts, dried cranberries, and candied ginger, given a spicy-sweet note by sriracha and balanced with orange zest. The mixture bakes into clumps with a textured crunch and a touch of heat. It works well as a trail mix or breakfast topping for those who enjoy a bold twist on traditional granola.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
439 kcal
Course:
Snacks
Cuisine:
Fusion
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 439
% 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.