Miso Maple Granola

This isn’t just any granola, Miso maple granola is a game-changer. There’s something undeniably satisfying about homemade granola. The crunch, the aroma, the ability to customise every ingredient. It’s a far cry from the overly sweet, often uninspiring shop-bought versions. 

This granola recipe brings together the warmth of maple syrup with the depth of miso for a beautifully balanced sweet-and-savoury twist. Whether you enjoy it straight from the jar, sprinkled over yoghurt, or swimming in cold milk, this is the kind of granola that keeps you coming back for more.

Table of Contents

• Ingredient Breakdown
• Miso and Maple: The Perfect Pair
• A Slow Bake for the Best Crunch
• Miso Varieties
• Serving Ideas
• Storage Tips
• Homemade Goodness: A Thoughtful Gift
• More Miso Maple Recipes

Ingredient Breakdown

• Rolled oats: The hearty base that toasts to golden perfection.
• Unsweetened bran flakes: Adds a delicate crunch and extra fibre.
• Unsweetened desiccated coconut: Lends a subtle nuttiness and crisp texture.
• Chopped nuts: A combination of hazelnuts and walnuts provides richness and crunch.
• Pumpkin seeds: Earthy, slightly sweet, and packed with nutrients.
• Sunflower seeds: Buttery and mild, complementing the mix beautifully.
• Coconut oil: Helps everything toast evenly while adding a hint of tropical flavour.
• Maple syrup: The natural sweetness that caramelises beautifully in the oven.
• White miso paste: The secret ingredient, offering an umami depth that makes this granola unique.

Miso and Maple: The Perfect Pair

Pairing miso with maple syrup might seem unusual at first, but it’s a match made in flavour heaven. Miso, a fermented soybean paste, is known for its deep, savoury quality that enhances both sweet and salty elements in a dish. When combined with maple syrup, which has a rich, caramel-like sweetness, the result is a granola that’s anything but one-note. Instead of an overwhelmingly sugary bite, you get a balanced, complex flavour that keeps your taste buds intrigued.

This fusion of sweet and salty isn’t just about taste, it’s also about texture. The maple syrup caramelises as it bakes, creating those irresistible clusters, while the miso subtly seasons the mix, making each bite moreish. The result is granola that feels indulgent but still nourishing, perfect for any time of day.

A Slow Bake for the Best Crunch

A common mistake when making granola is using too high a temperature, leading to burnt nuts and bitter sweeteners. The secret to perfectly golden, evenly toasted granola is a low and slow bake. Cooking at 135℃ (115℃ fan) allows everything to crisp up gradually, ensuring deep, even caramelisation without any scorching.

Spreading the granola in an even layer helps everything toast at the same rate, but for chunkier clusters, gently press the mixture down with a spatula before baking. Tossing every 20 minutes prevents clumps from sticking together excessively while ensuring that every oat, nut, and seed gets its fair share of the miso maple coating. If you love larger clusters, however, only toss the granola once or twice rather than every 20 minutes. 

Lastly, when you first pull it from the oven, the granola might still seem soft, but don’t be tempted to overbake. Allowing the granola to cool completely on the baking tray before transferring it to a container ensures it sets into those delicious, crunchy pieces.

Miso Varieties

Not all miso pastes are created equal. There are several types, ranging from mild white miso to robust red miso. For miso maple granola, white miso is the best choice because of its delicate, slightly sweet profile. Made from fermented soybeans and rice, white miso (shiro miso) has a shorter fermentation time, which results in a more subtle umami kick compared to its darker, saltier counterparts. 

While red miso or mixed miso could be used for a more intense savoury note, they may overpower the gentle sweetness of the maple syrup. If you want to experiment, start by adjusting the quantity slightly to keep the balance just right.

Serving Ideas

Miso maple granola is more than just a breakfast staple. Its depth of flavour makes it incredibly versatile, elevating everything from sweet treats to savoury snacks. Here are a few ways to enjoy it:

• With yoghurt and fruit: A classic combination that lets the granola’s flavours shine. Try pairing it with thick Greek yoghurt and fresh berries for a beautifully balanced breakfast.
• On top of smoothie bowls: The crispness contrasts wonderfully with smooth, velvety blends.
• As a porridge topper: Sprinkle over warm oats for added texture and flavour.
• With ice cream: The sweet and salty combination works beautifully with vanilla or caramel ice cream.
• Straight from the jar: It’s that good—no accompaniments needed.
• As a salad garnish: A handful of granola over a roasted vegetable or grain-based salad adds unexpected crunch and flavour depth.

Storage Tips

One of the best things about homemade granola is how well it keeps. Stored in an airtight container at room temperature, Miso Maple Granola stays fresh for up to two weeks. To maintain maximum crunch, ensure the granola has completely cooled before sealing it away. Any trapped steam can lead to sogginess.

If you’re making a big batch, consider freezing some for later. Simply store portions in airtight bags and defrost at room temperature when needed. It’s an easy way to keep your granola stash replenished without extra effort.

Homemade Goodness: A Thoughtful Gift

This granola isn’t just a treat for yourself, it also makes a thoughtful homemade gift. Packaged in a glass jar with a handwritten label, it’s a perfect present for food lovers. The unique sweet-savoury flavour adds a gourmet touch that makes it feel extra special.

For an added personal touch, try customising the recipe based on the recipient’s taste. Swap hazelnuts for almonds, add a hint of cinnamon, or mix in dried fruit after baking. The possibilities are endless, making it a wonderfully adaptable recipe that can be tailored to any preference.

More Miso Maple Recipes

If you’ve enjoyed the flavour profile in this Miso Maple Granola, then here are some more recipes you might like to try:

• Miso Maple Salmon with Firecracker Rice: Wild salmon fillets in miso paste, maple syrup and soy sauce, oven-grilled to perfection on a bed of tasty firecracker fried rice.
• Brussels Sprouts with Pancetta and Maple: A festive favourite! Simple and timeless, the combination of the earthy sprouts with the rich savouriness of pancetta and some sweetness from the maple syrup will have everyone coming back for seconds.
• Maple Roasted Carrots and Parsnips: This dish makes for a tasty Christmas side. The maple syrup caramelises the vegetables and really brings out their sweetness, while the rosemary adds some much needed freshness.
• Miso Salmon Without Sake: This fuss-free dish, relies on pantry staples, and delivers big on flavour. With just three ingredients in the glaze you get a perfectly balanced dish where each bite feels indulgent yet light.

See how I make these recipes and more over on my Instagram!