💌 Maple + miso granola for the weekend 💌

Sweet, salty, umami, nutty 'n' crunchy

Mar 02, 2024

Let’s be real. Shop bought granola is shite 99% of the time.

So I’ve been testing out a load of fun flavours at home and even the most basic homemade granola is better than the most expensive one at the supermarket. But today’s is not that.

Today’s is fresh from the oven. It’s sweet, salty, umami, nutty 'n' crunchy and really hard to stop eating. So make it today and enjoy over the weekend.

Before we get into the recipe, here’s my faves of the week:

Snack of the week: This addictive ass granola ^ by the handful, like a raccoon.

Cookbook of the week: Tokyo Stories by Tim Anderson. A great account of the Tokyo experience joined by some simple and delicious recipes.

Kitchen piece of the week: My new silver platters from my local restaurant supply shop. Less than £10 each too. Seen here with some rosa del veneto:

Enough shite talk - here’s the granola recipe:

Miso + Maple Granola

No more shitty granola. Just make your own.

Makes 6-8 granola portions

Ingredients:

3 cups of oats (not instant)
1 cup chopped nuts (I used almonds and pistachios
1 - 2 tbsp sesame seeds (omit if not your vibe)
1/2 cup of coconut oil
1 tbsp olive oil (not 100% necessary but I like the flavour)
2 tbsp white miso paste
1/4 cup maple syrup
2 tbsp honey
1 tbsp flakey salt

Tools:

2 x mixing bowl
One saucepan
One large sheet pan
Parchment paper
Whisk
Airtight containers

How to:

Preheat your oven to 170° C / 325° F and get your ingredients measured out and ready to go.
Set a pot of water to boil and once rolling, place your mixing bowl on top.
Melt your coconut oil, maple syrup, honey, miso paste, olive oil, and salt in the bowl, whisking until well combined.
In a second mixing bowl, add your oats, chopped nuts, and seeds. Toss.
Add your melted mixture to your dry ingredients and mix well until fully coated.
Line your sheet pan with parchment paper and spread your granola mix evenly across it.
Place on the middle or bottom shelf of your oven and bake for 15 minutes, give it a toss and another 15mins baking time. Repeat this once more until browned throughout. It may need an extra 10 mins but you’ll know it’s ready when it’s a deep golden colour. NOTE: Keep a close eye to avoid burning, which granola is prone to.
Remove the granola from the oven and allow it to fully cool on your counter to ensure a good crunchy crispness throughout.
Store in an airtight container.

To serve: I like top greek yogurt, with halved cherries, the granola, and a drizzle of olive oil and some maple syrup. And add more granola after evey bite for the ideal experience. Absolutely unreal.