Miso Seaweed Granola

Miso Seaweed Granola

Products used in this recipe - Alg Rainbow Seaweed Flakes

Makes 2 cups 

Ingredients

1 cup (100g) rolled oats
1 cup (100g) walnuts (raw, chopped)
½ cup (10g) puffed brown rice
2 tbsp chia seed
2 tbsp pumpkin seed
2 tbsp coconut flakes
1 tbsp dried cranberries
1 tsp miso powder/miso paste
1 tbsp Alg Rainbow Seaweed Flakes / Bush Tucker
¼ cup water
2 tbsp olive oil
2 tbsp rice malt syrup

Steps

  1. Preheat oven to 160°C.
  2. Soak chia seeds in water. This will act as the binder for the granola.
  3. Combine rolled oats, puffed brown rice, seaweed flakes, walnuts in a large mixing bowl.
  4. Pour olive oil and rice malt syrup into the large bowl and mix well.
  5. The chia seeds should have formed gel. Gently stir so that the oats and nuts stick to the chia seeds and form clumps.
  6. Spread granola evenly on a baking tray (29cm x 22cm x 3cm) and press it slightly to make it compact.
  7. Bake for 20 minutes or until lightly golden brown. Stir once in between for even browning.
  8. Add seeds, coconut flakes and miso powder/paste. Bake for another 10 minutes or until golden brown.
  9. Remove from the oven and top with dried cranberries.
  10. Allow to cool completely, about 2 hours, before storing in an airtight container.
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