Sweet and Salty Miso Granola Recipe

Looking for a granola recipe that’s a little wacky and fun? My miso granola is a sweet and salty asian spin on the breakfast staple. They are crunchy, sweet, chewy as well as crispy – the added sweet miso paste adds an element of umami that really goes well with the oats.

It’s been roughly about a year since I’ve started blogging, and I’ve realized something. Developing fresh, new content doesn’t necessarily have to be a recipe that’s outside of my comfort zone. My best posts have been ones where I develop new ways to bring my favorite Asian ingredients into everyday foods. It’s about bringing comfort to me, instead of the other way around. 

So here it is. One of the things I wanted do with this recipe was was to incorporate Asian flavors into a classic western breakfast meal. Granola was my pick. Made with miso and oats, this special granola is a kind, and full of umami flavor that will knock your socks off!

HERE ARE THE INGREDIENTS USED TO MAKE THIS GRANOLA RECIPE

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link} 

• Oatmeal – You can use old-fashioned (rolled) or quick-cooking oats, but I wouldn’t recommend using steel cut for this recipe. If you want to keep this strictly gluten-free (some oats are produced in the same facility as wheat), be sure to buy the one with the GF label like this one. 

• Miso paste – miso is fermented soybean paste and tastes salty, earthy, nutty, creamy and slightly sweet. There are also lots of umami flavors in miso that comes from the fermentation process. I used the sweet miso (Miko Brand) but you can also use light or shiro/ white miso

• Dark Granulated Sugar – You can use any granulated sugar of your choice in this recipe but coconut, date and maple sugars which are healthier alternatives to regular brown sugar. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener or, stevia powder (but you’ll have to convert the amount of stevia according to package directions).

• Coconut Oil – You can use regular coconut oil, but I like to use refined coconut oil, like this one, because there’s less coconut flavor/scent. But for this recipe, you can also try using olive oil, avocado oil, or regular canola oil. If you want to reduce the added oils in this recipe, you can also use almond or pecan butter, too.

• Pepita seeds and sesame seeds – you can also use other seeds such as sunflower or flax.

More Oatmeal Recipes

How to Make

What are some ways you can eat these?

• Sprinkled over yogurt or a smoothie bowl
• LIke cereal – just add milk
• As is, like a snack

How to Store

• Once completely cooled, you can store this sweet and salty miso granola covered at room temperature in an airtight container – typically for 3-5 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge or freezer up to 3 months.

Final Tips

• Baking time of this granola recipe will vary based on your oven temperature, how thinly pread out you baked the granola, as well as if you’ve used parchment or silicone mats to line your pan. So keep an eye on them towards the end of the baking process. You may need to add a few more minutes depending on how moist the granola turns out.

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