Miso and honey granola

Name: Miso and honey granola
Prep time: 10 min
Total time: 30 min
Yield: 730
Ingredients: 80 g salted, roasted pistachios; 30 g ground almonds; 130 g liquid honey; 80 g dark almond cream; 150 g cashew nuts; 100 g coconut oil; 180 g rolled oats; 2 tbsp miso paste

breakfast Baking sweet bake

Total: 30 min. | Active: 10 min.

vegetarian, lactose-free

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Miso and honey make the perfect pairing here – savoury and sweet come together beautifully. Roasting blends everything together to produce an intense yet wonderfully balanced flavour. By pressing the mixture together firmly, extra-large, golden clusters form, which crack nicely when you bite into them. Perfect for anyone who loves a bit of a crunch and enjoys celebrating new flavour combinations.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 730 g

Dry ingredients
180 g	rolled oats
150 g	cashew nuts, coarsely chopped
80 g	salted, roasted pistachios, peeled
30 g	ground almonds

Granola
100 g	coconut oil
130 g	liquid honey
80 g	dark almond cream
2 tbsp	miso paste

How it's done

Dry ingredients

In a bowl, mix the oats with all the other ingredients up to and including the almonds.

Granola

Gently heat the coconut oil and all the remaining ingredients in a pan until everything has turned to liquid. Mix with the dry ingredients, spread on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 160 °C. Remove, leave the granola to cool.

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