Miso Granola

Miso Granola 1

734

CALORIES

4

SERVINGS

10 (min)

PREPARATION

90 (min)

COOKING

100 (min)

READY IN

dinner

DISH

Ingredients

  • 1 cup sliced almonds
  • 2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons white or yellow miso paste
  • 3 cups old-fashioned rolled oats
  • 2 teaspoons rice vinegar
  • 3 5-gram packages salted seaweed snack sheets, torn into almond-size pieces
  • 2 teaspoons sesame oil
  • 1/4 cup sesame seeds
  • 1 tablespoon soy sauce
  • 6 tablespoons unsalted butter

Instructions

  • 1Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment.
  • 2Cook the butter, brown sugar, honey, miso paste, soy sauce, rice vinegar and 1 tablespoon water in a small saucepan over medium heat, whisking constantly, until the butter melts and the sugar and miso dissolve, about 3 minutes.
  • 3Remove the saucepan from the heat, and stir in the sesame seeds, sesame oil, 1 teaspoon salt and a few grinds of pepper.
  • 4Let cool for 3 minutes.
  • 5Toss the oats, almonds and seaweed in a large bowl.
  • 6Drizzle the miso mixture over the oat mixture, and stir until everything is well coated.
  • 7Spread the granola in an even layer on the prepared baking sheet.
  • 8Bake until golden brown, 45 to 50 minutes, stirring every 15 minutes for even toasting.
  • 9Let cool. The granola will keep in a tightly-sealed container at room temperature for 5 days.