Miso Seaweed Granola
December 11, 2020
Granola is one of those things that is so easy to make, you’ll never go back to the store-bought ones once you’ve tried making it.
By making your own granola, you have full control of how much liquid sweetener and oil that needs to go into it to bind all the dry ingredients together.
Our granola recipe uses minimal liquid sweeter and oil and our greatest tip on how to reduce the amount of liquid sweetener and oil in your homemade granola is CHIA SEED. All you have to do is soak some chia seeds in water until they absorb all the water and form gel. When you mix this chia gel with the dry ingredients, it will bind all the oats, nuts and seeds together to form flakey clusters of granolas.
Products used in this recipe - Alg Rainbow Seaweed Flakes
- Prep: 10 mins
- Cook: 30 mins
- Yields: 2 Cups
1Preheat oven to 160°C.
2Soak chia seeds in water. This will act as the binder for the granola.
3Combine rolled oats, puffed brown rice, seaweed flakes, walnuts in a large mixing bowl.
4Pour olive oil and rice malt syrup into the large bowl and mix well.
5The chia seeds should have formed gel. Gently stir so that the oats and nuts stick to the chia seeds and form clumps.
6Spread granola evenly on a baking tray (29cm x 22cm x 3cm) and press it slightly to make it compact.
7Bake for 20 minutes or until lightly golden brown. Stir once in between for even browning.
8Add seeds, coconut flakes and miso powder/paste. Bake for another 10 minutes or until golden brown.
9Remove from the oven and top with dried cranberries.
10Allow to cool completely, about 2 hours, before storing in an airtight container.
Category - breakfast, snacks