Seaweed Granola - thrive360
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seaweed granola with oats, almonds, pumpkin seeds

Seaweed Granola

I’ve been wanting to create a savoury granola for quite some time. Given that seaweed has been pegged to soar as a healthy food for 2017, I immediately turned to Japanese flavours.

In addition to playing with soy and wasabi, I added shichimi togarashi (a spicy seven-spice blend that includes sesame seeds, pepper, ginger and citrus peel). I used the PC Black Label version.

Eat the granola as a snack (did I mention it is spicy?), or sprinkle it on top of yogurt or a salad.

Japanese-inspired Savoury Granola

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 3 cups


  • 1 tbsp ground flaxseed
  • 2 tbsp warm water
  • 2 tbsp maple syrup
  • 2 tbsp canola oil
  • 1/4 tsp wasabi paste (optional)
  • 2 cups large flake rolled oats (not instant)
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup almond slices
  • 1 tbsp shichimi togarashi*
  • 1 tbsp fennel seeds
  • 5 small roasted nori sheets (seaweed)


  1. Preheat oven to 300F.
  2. In a small bowl, mix ground flaxseed in warm water and leave for 5 minutes.
  3. Add maple syrup, canola oil and wasabi (if using) and mix well.
  4. In a large bowl, toss together oats, pumpkin seeds, almond slices, shichimi togarashi and fennel seeds.
  5. Add liquid ingredients to large bowl and mix thoroughly.
  6. Spread mixture on parchment-lined rimmed baking sheet.
  7. Place in oven for 15 minutes. Stir. Bake for another 15 minutes.
  8. Cool mixture then crush the nori sheets on top.
  9. Store in airtight container.

*If you can’t find shichimi togarashi, replace it with 1 tbsp sesame seeds, ½ tsp black pepper, ¼ tsp ground ginger, and ¼ tsp cayenne pepper. It’s not quite the same, but it’ll do.

Have you made savoury granola? What flavours have you used?

  • Zannat


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