recipe: miso almond butter granola

lil sweet lil umami

I used to not like granola. Tasted like bird food to me. I never understood why people would eat it unless you needed the sustenance. But then I had good granola. And I realized, this is not health food. This is practically candied cookie bits that have been rebranded as a “healthy” breakfast.

So anyways, no matter how many nuts and seeds I put in there, I don’t fool myself into thinking this is much healthier than sugary cereal, but for a snack, I could do much worse. And these days, I always keep a jar at my desk to snack on throughout the day. It’s fairly quick to whip up a batch over the weekend and be set for the week. And pretty easy to get a handle on experimenting. Once you have the general ratios, the world is your… granola bowl? But even if you aren’t one to measure (aka me), it’s pretty forgiving.

This week I opted for a little sweet and savory, taking inspiration from miso almond butter cookies and making it into granola. I usually go heavier on the nuts (adding walnuts and pecans to the mix), but kept it simple with almonds. I love the addition of millet for some extra texture (both in terms of taste and visually), but everything is easily swappable. I generally go for about a 4:1:1 ratio between the dry ingredients (oats, nuts, seeds, coconut flakes, etc), the sugar, and the oil.

ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cups chopped raw almonds
  • 1/4 pepitas 
  • 2 tbsp chia seeds
  • 2 tbsp millet
  • 1/4 cups almond butter
  • 1/4 cups maple syrup
  • 1 tbsp red miso

steps

  1. Preheat oven to 325 degrees.
  2. Chop the raw nuts and combine with the oats, seeds and millet.
  3. In a separate bowl, stir together maple syrup, almond butter and miso until smooth.
  4. Pour the syrup mixture into the dry ingredients and mix until well combined.
  5. Spray a baking sheet and spread mixture into an even layer.
  6. Bake for 30 minutes, mixing halfway. If you want it to stay chunky, press it down after mixing.
  7. Let cool completely, then break into pieces and store in airtight container.

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