Chunky Miso and Manuka Granola
There are so many reasons why this is worth making yourself! Firstly, they’re very easy and take less than 5 minutes to prep! And because you’re making them yourself, you can be generous with wholesome nuts and seeds like pecans, hemp and almonds. The flavour is really yummy too- they’re coated in a dreamy “salted caramel” like combination of tahini, coconut oil, vanilla, white miso and manuka honey (though you can use any honey and you’d want a “milder” tasting manuka for this). The miso is subtle but it adds a delicious “umami” and saltiness. Crunchy homemade granola is just a wonderful thing to have in the pantry but it makes a beautiful gift in a jar too. I love this granola with yoghurt, berries and milk, though they’re also nice to snack on alone!
INGREDIENTS:
Dry Ingredients:
1 cup oats
1 cup mixed nuts, chopped (almonds, pecans, cashews)
1 cup mixed seeds (hemp, sunflower and pepita)
1/4 cup buckwheat
1/4 cup dedicated coconut
Wet ingredients:
1/2 cup coconut oil
1/2cup Manuka honey
1/3 cup white tahini
2 Tbs white miso
2 tsp vanilla extract
METHOD:
Preheat the oven to 150 degrees and line a baking tray with baking paper. Place all dry ingredients into a bowl and mix to combine. Now put all of the wet ingredients into a small saucepan over low heat, and using a whisk mix until all lumps are removed and it’s smooth.
Remove from the heat, and pour over the dry ingredients stirring to ensure everything is evenly coated. Now transfer onto the prepared baking tray, spreading it out to ensure that it’s nice and even.
Bake in the oven for 20-25 minutes until golden brown, giving the granola a gentle mix after 10 minutes. You may notice that it browns around the edges more than the centre so gently push these bits in the middle and the less golden ones to the edges of the tray. Be careful not to mix again until it’s completely cool to retain the clusters.
It’s important to keep an eye on the time to make sure it doesn’t burn, as every oven is different so remove it sooner if it colours up quickly or leave for a little longer if need be.
When golden, remove from the oven and transfer the baking paper to a wire rack to cool completely without stirring- this will give it the best crunch and clusters. Store in an airtight container
Notes:
White miso is available in most supermarkets and health food stores.