Granola gets an unexpected savory twist with an extreme amount of seeds and the addition of spices like cayenne, black pepper, garlic, and paprika. Eat it by the handful or toss it onto your favorite salad, pasta, or grain bowl for an extra spicy-sweet crunch! 
My love for granola is going strong, and shows no signs of stopping. I’ve shared the original and two of my favorite twists, but rest assured there will be more versions popping up here in the distant future. I can’t help it; when I love something I reeeeeally love it. 
See, granola is part of my weekly routine. Even on a crazy busy weekend I find time to pop a batch of granola into the oven. This week I made granola at 8:45 on Sunday night since I had spent the whole day on the cape for my Bridal Shower (!!!) and didn’t have any time to prep for the week. Granola to the rescue!
As usual, my gift is my curse; I love granola so much I want to make ALL. THE. FLAVORS. Dark Chocolate Hazelnut, Coconut Matcha, every different nut I can find in the pantry- you name it, I’ve probably granola-ed it. This granola is different, though, because I didn’t make it to top homemade yogurt or chia pudding. I made it to crumble on top of a salad, sort of like croutons. I was in need of something crunchy and slightly spicy that could also double as snacks later in the week, and so spicy granola was born.
With more nuts than oats, this crunchy snack is almost like a seed brittle crossed with granola and I’m so happy my brain works in mysterious ways because this stuff is wonderful. Also, I’m so happy no one hates on me for my run-on sentences because HELLO they’re everywhere. The picture above is still one GIANT spicy granola bar because I haven’t broken it up into chunks yet. Eating one massive granola bar is calorically different than eating a whole pan of granola clusters, right? Can someone send me the research on this?
You could totally make this granola to eat with breakfast if you’re a savory breakfast lover; I tossed a handful onto some ricotta with a drizzle of honey and called it breakfast one day this week. That being said, my favorite ways to eat it were savory. I particularly loved it on top of leftover pasta, sprinkled on top of hummus, as a crunchy element to a salad, and with anything cheesy. I almost baked a wheel of Brie and loaded this on top, but I resisted the urge because one person should not be left alone with an entire brie wheel. (<– # keepingitreal)
Learn from my mistakes and make a batch of spicy granola ASAP! It’s an unexpected, yet welcome, change to your weekly dinners or snacks. It would also make an awesome gift for a friend who needs a little extra love. At least, I’d love getting a package full of spicy granola in the mail. Wouldn’t you?
Let me know your favorite way to enjoy this savory snack by commenting below, or tagging me #bakedgreens on Instagram! Happy granola-ing, friends!
Spicy Sunflower & Pumpkin Seed Granola
Ingredients
- 1 cup oats
- 1 cup raw sunflower seeds
- 1 cup raw shelled pumpkin seeds pepitas
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 Tablespoon soy sauce
- 1/2 teaspoon each of black pepper garlic powder, dried ginger, and paprika
- 1/4 teaspoon each cinnamon cayenne pepper, and salt
Instructions
- 1. Preheat oven to 325 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- 2. Combine all granola ingredients in a large mixing bowl, and stir to combine. Pour onto prepared pan and spread/flatten with a rubber spatula. Make sure granola is in a thin, relatively even layer.
- 3. Bake for 25 minutes, or until golden brown and toasty. Remove from oven and let cool completely before stirring (this maximizes the size of clusters). Break into clusters with your hands or a spatula, and transfer to an airtight container. Store at room temperature for up to a week.
Notes
