Miso Granola

One bite of this umami-packed, Asian-inspired snack will make you a savory-granola fan for life. Serve it over plain yogurt, or stir it[ into sticky rice.]

Total Time:
1 hr 40 min
10 min
35 min
55 min

4 generous cups

  • 6 tablespoons unsalted butter
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons white or yellow miso paste
  • 1 tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 1/4 cup sesame seeds
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper
  • 3 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • Three 5-gram packages salted seaweed snack sheets, torn into almond-size pieces
  • Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment.

  • Cook 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. Remove the saucepan from the heat, and stir in the sesame seeds, sesame oil, 1 teaspoon salt and a few grinds of pepper. Let cool for 3 minutes.

  • Toss the oats, almonds and seaweed in a large bowl. Drizzle the miso mixture over the oat mixture, and stir until everything is well coated. Spread the granola in an even layer on the prepared baking sheet. Bake until golden brown, 45 to 50 minutes, stirring every 15 minutes for even toasting. Let cool. The granola will keep in a tightly-sealed container at room temperature for 5 days.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Breakfast for Dinner