Miso Maple Granola

Granola, with a sweet and savoury twist! Once you try homemade granola, you won’t go back to the shop-bought stuff – it’s just so much better!

This miso maple granola is the perfect balance of salty and sweet, with a hit of umami. Enjoy it straight out of the jar, with some cold milk, or as a yoghurt/smoothie bowl topping. It also stores really well, so it makes a lovely homemade gift.

  • Prep Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 20
  • Category: breakfast


  • 300 g rolled oats
  • 100 g unsweetened bran flakes
  • 100 g unsweetened desiccated coconut
  • 100 g chopped nuts (I used a combination of hazelnuts and walnuts)
  • 50 g pumpkin seeds
  • 50 g sunflower seeds
  • 100 g coconut oil
  • 150 ml maple syrup
  • 2 tbsps white miso paste


  1. Heat your oven to 135℃/ 115℃ fan. Cooking the granola at a lower temperature for a longer period of time helps everything toast evenly and prevents any of the sugars from burning and going bitter.
  2. Place the rolled oats, bran flakes, desiccated coconut, chopped nuts, pumpkin seeds and sunflower seeds in a large mixing bowl.
  3. Melt the coconut oil in a small saucepan over medium heat. Add the maple syrup and white miso paste and remove the saucepan from the heat. Whisk until well-combined.
  4. Pour the miso maple mixture over the dry ingredients and toss well to coat, ensuring that everything is evenly coated.
  5. Divide the granola between two large baking sheets, spreading it out into an even layer. Bake at 135℃/ 115℃ fan for 1 hour or until lightly golden, tossing every 20 minutes.
  6. Let the granola cool on the baking sheet. It will crisp up further as it cools. Store in an airtight container at room temperature for up to 2 weeks.


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