Miso Maple Granola

Making homemade granola is one of my go-to breakfasts and afternoon snacks. I nearly always make a double batch so it will last, and sure enough, we go right through it.

Inspiration:

Making homemade granola is one of my go-to breakfasts and afternoon snacks. I nearly always make a double batch so it will last, and sure enough, we go right through it.

Granola is very easy to make and really involves just a little of this and a little of that (meaning, very adaptable to what you have on hand & your favorite ingredients). I love being able to mix whatever seeds and nuts I have on hand with a few cups of oats and dried fruit for a crunchy, healthy addition to yogurt or sprinkled over fruit. 

This granola recipe takes a few twists and turns to provide some unique flavors that make this recipe stand out from the rest. Miso is an amazing umami-packed Japanese ingredient made from fermented soybeans (packed with loads of beneficial probiotics), that’s an awesome addition to everything from soups to salad dressings to…granola! Yes, granola! My recipe also includes fennel seeds for a surprise bite & aided digestion benefits. Lastly, adding an egg white helps to make your granola crunchy. 

Creativity is my food language, so here is your chance to sub in whatever nuts or seeds you have in your pantry.

Double up on this granola recipe and gift to a friend, training partner, or hide a tupper in the back corner of the pantry.

Ingredients:

½ cup coconut oil
½ cup maple syrup
¼ cup honey
2 tablespoons white miso
2 teaspoons salt
3 cups old fashioned oats (not quick-cooking)
1 cup unsweetened coconut flakes
½ cup pistachios, rough chopped
½ cup cashews, rough chopped
½ cup walnuts, rough chopped
2 tablespoons chia seeds
2 teaspoons fennel seeds
½ cup sesame seeds
1 egg white
1 cup dried fruit of choice

Instructions:

Preheat oven to 325° F. Prepare a baking sheet with a piece of parchment paper.

Combine coconut oil, maple syrup, honey, miso, and salt in a small pot over medium heat. Whisk until melted and combined. Set aside.

In a large bowl, mix the oats, coconut, nuts and seeds. Add the coconut oil mixture and toss well. Add the egg white and mix again. Spread onto a baking sheet and bake for 45 minutes to one hour, stirring the granola every 15 minutes. You’ll know when your granola is finished because it will be a deep golden color, but keep an eye on it because the granola will go from perfectly toasted to overly toasted very quickly. Hot granola will not seem crunchy, but it will get crunchy as it cools.

Stir in the dried fruit and let cool completely before storing in an air-tight container.

A few notes:

When choosing dried fruit, read labels and keep an eye out for added and unnecessary sugars.

Feel free to play around with this recipe, just keep the ratios approximately the same.