Sesame Miso Granola
This sesame miso granola is deliciously sweet, salty, and nutty with lots of crunchy clusters. Oil-free and naturally sweetened with dates!
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Servings: 6
Ingredients
- 6 large medjool dates pitted
- 1-4 tbsp (15-60g)
roasted sesame paste* 1 - 1 tsp miso2
- ½ tsp vanilla extract
- 2 cups (160g) rolled oats2
- ¼ cup (30g) sesame seeds
- ¼ cup (30g) pumpkin seeds
Instructions
- Soak dates in boiling water for at least 10 minutes to soften.
- Preheat oven to 320°F/160°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Drain dates (save 1 tbsp of soaking water) and mash with a fork to form a paste, or blend in a small food processor.
- Add sesame paste, miso, vanilla extract, and the reserved tablespoon of soaking water. Mix until well combined.
- Combine date mixture with the oats and seeds.
- Spread date mixture out on a lined baking sheet. To form clusters, press down with a spatula to compact the granola, otherwise leave as-is for a loose granola.
- Bake for 15-20 minutes until the edges start to brown, then carefully flip the granola (break it apart into large sections so it's easier to flip) if making clusters, or simply stir for a loose granola. Bake another 10 minutes, then stir and check the granola every 5 minutes and remove any pieces that are browning too quickly. (It should take 30-40 minutes total to bake.)
- Remove the granola when it's golden-brown. It will still be a little soft right out of the oven, but it will crisp up as it cools.
- Let the granola cool on the baking sheet, then break into clusters and store in an airtight container at room temperature.
Notes
1) Roasted Sesame Paste: Use 4 tbsp if you want thick clusters, but you can get away with 1 tbsp if you want a slightly lower fat/calorie option.
2) Gluten-Free: To make this granola gluten-free, use certified gluten-free oats. Also be sure to use miso that isn't made with gluten-containing grains (like wheat or barley).