Sorta Savory Miso Maple Granola

Vegan, Gluten-free, Low Sugar  

If I have a bag of granola in my apartment, I will snack on it endlessly throughout the day. It’s just that perfectly crunchy, snackable treat. However, I still cannot believe how much sugar can hide inside that granola. One of my favorite granolas (I won’t name it) had over 12 grams of sugar in a single 1/4 cup size serving! 

That’s way too much sugar. Another thing about store-bought granola is that it all starts to taste the same after awhile. But granola can’t be that hard to make right? Well, turns out I was right. 

One of my favorite flavors that works in both savory and sweet preparations is miso. Miso is fermented soy, often mixed with a rice, and a little sugar. I like to use an organic, gluten-free yellow miso (not all are gluten-free so be sure to read the packaging) that is still funky, but is a more mild flavor. Miso is very salty, so no need to add any additional salt to the recipe. If salt is something you are trying to cut back on, try swapping miso for harissa paste. 

Now let’s talk about mix-in’s and spices. 

I like to add more crunch as well as different flavors to keep things interesting. I love the fruity cacao nibs, protein-rich puffed quinoa, buttery pecans and chewy pumpkin seeds. The coconut gives a natural sweetness to the mix as well. If you have your own preferences, feel free to add them to the mix. 

Now let’s talk about the spices. I love turmeric. The golden color, the really earthy flavor and added immune benefits all make a a win-win. I mix the turmeric with plenty of gently spicy ground ginger, ground cinnamon and a bit of black pepper. If you want it to be super spicy, try adding a pinch of cayenne pepper to the mix as well. 

If you are using the harissa paste instead of the miso, you might want to omit the black pepper (depending on your tolerance for spice). Harissa is a mix of peppers and spices so it’s pretty spicy on it’s own. 

Let’s make some granola! 

Recipe

1 cup gluten-free rolled oats 

1/2 cup unsweetened shredded coconut

1/4 cup pumpkin seeds

1/4 cup cacao nibs

1/4 cup puffed quinoa (or puffed brown rice) 

1/3 cup chopped pecans (or whatever nut you like)

1-2 tbsp black sesame seeds 

1/2 tsp ground ginger

1/2 tsp ground turmeric 

1/4 tsp ground cinnamon 

Pinch of black pepper

1-2 tbsp gluten-free yellow miso, depending on your taste preference (This is my favorite) 

2 tbsp organic refined coconut oil (I always prefer organic vs. non-organic for this)

1/4 tsp toasted sesame oil 

1 tbsp maple syrup 

Preheat the oven to 375F and line a large baking sheet with parchment paper. 

In a large bowl, mix together the dry ingredients, including the spices. You’ll see I don’t add any salt; the miso is very salty so no additional salt is needed. Set aside. 

In a smaller bowl, mix together the coconut oil (if using solid coconut oil, melt in the microwave for 30 seconds), miso, toasted sesame oil, maple syrup until fully combined. 

Pour the miso mixture over the dry ingredients and mix together with a spatula. It will look like its not enough liquid but keep mixing until everything is moistened. If it still looks too dry, add another tablespoon of maple syrup. 

Pour mixture on the prepared baking sheet and spread out across the baking sheet so it is distributed evenly. 

Bake for 9 to 12 minutes (the longer you leave it the darker it will get. I like mine pretty dark so I left it in for 12 minutes). Let cool completely before storing in a mason jar or any airtight container. It will keep for 2 weeks in an airtight container. 

Serving suggestion: Since this granola is more savory than sweet, it’s perfect mixed into a salad, served on top of creaming carrot soup, a crunchy topping to avocado toast or mixed into your yogurt for breakky.