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Miso Maple Granola
Granola, with a sweet and savoury twist! Once you try homemade granola, you won’t go back to the shop-bought stuff – it’s just so much better!
This miso maple granola is the perfect balance of salty and sweet, with a hit of umami. Enjoy it straight out of the jar, with some cold milk, or as a yoghurt/smoothie bowl topping. It also stores really well, so it makes a lovely homemade gift.
- Prep Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20
- Category: breakfast
Ingredients
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300 g rolled oats
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100 g unsweetened bran flakes
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100 g unsweetened desiccated coconut
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100 g chopped nuts (I used a combination of hazelnuts and walnuts)
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50 g pumpkin seeds
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50 g sunflower seeds
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100 g coconut oil
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150 ml maple syrup
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2 tbsps white miso paste
Instructions
- Heat your oven to 135℃/ 115℃ fan. Cooking the granola at a lower temperature for a longer period of time helps everything toast evenly and prevents any of the sugars from burning and going bitter.
- Place the rolled oats, bran flakes, desiccated coconut, chopped nuts, pumpkin seeds and sunflower seeds in a large mixing bowl.
- Melt the coconut oil in a small saucepan over medium heat. Add the maple syrup and white miso paste and remove the saucepan from the heat. Whisk until well-combined.
- Pour the miso maple mixture over the dry ingredients and toss well to coat, ensuring that everything is evenly coated.
- Divide the granola between two large baking sheets, spreading it out into an even layer. Bake at 135℃/ 115℃ fan for 1 hour or until lightly golden, tossing every 20 minutes.
- Let the granola cool on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to 2 weeks.
Equipment
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The equipment section above contains affiliate links to products I use and love!
