Description

This Homemade Miso Maple Granola offers a unique twist on a classic breakfast favorite by combining the natural sweetness of pure maple syrup with the savory depth of white miso paste. Loaded with crunchy almonds, pumpkin seeds, sunflower seeds, and chewy dried fruit, this granola provides a perfect balance of flavors and textures for a delicious and energizing start to your day.

Ingredients

Scale

Dry Ingredients

3 cups Rolled Oats (Use large-flake or old-fashioned oats for best results.)
1 cup Chopped Almonds (Adds crunch and nutty flavor.)
½ cup Raw Pumpkin Seeds (Also known as pepitas.)
½ cup Raw Sunflower Seeds (Provides additional crunch.)
½ teaspoon Salt (Enhances overall flavor.)

Wet Ingredients

½ cup Pure Maple Syrup (Natural sweetener that binds the granola.)
2 tablespoons White Miso Paste (Adds savory depth.)
2 tablespoons Vegetable Oil (Use a neutral oil like canola or sunflower.)

Finishing Ingredient

1 cup Dried Fruit (Such as cranberries or raisins for sweetness.)

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the granola evenly.
Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and sunflower seeds to create a balanced base with a mix of textures.
Combine Wet Ingredients: In a separate bowl, whisk together the pure maple syrup, white miso paste, and vegetable oil until smooth and well combined, which will act as the binding and flavoring agent.
Coat Dry Ingredients: Pour the wet mixture over the dry ingredients and fold gently until everything is thoroughly coated with the flavorful syrup mixture.
Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup, then spread the granola mixture in an even layer for consistent baking.
Bake Granola: Bake the granola in the preheated oven for 20-25 minutes, stirring halfway through to promote even browning and crispiness without burning.
Cool Granola: Remove the baking sheet and allow the granola to cool completely on the sheet, which helps it harden and become crunchy.
Add Dried Fruit and Salt: Once cooled, stir in the dried fruit and salt to add bursts of sweetness and enhance the overall flavor profile.
Store Granola: Transfer the granola to an airtight container and store at room temperature to maintain freshness and crunchiness for up to two weeks.

Notes

Use large-flake or old-fashioned rolled oats for the best texture and crunch.
Stir the granola halfway through baking to ensure even browning and prevent burning.
Feel free to substitute dried fruit with your favorite types like apricots or cherries.
Store granola in an airtight container to maintain freshness and crispness.
Adjust sweetness by varying the amount of maple syrup used.