Umami Summer Granola with Miso & Tahini
Summery granola with an umami twist!
Ciao!
It’s officially summer here in Europe! June 21st was the summer solstice, marking the official start of the season. With the solstice behind us, summer has arrived in full force. Tuscany has been hitting us with some spicy 36-degree days. Ooft! Caldissimo! I’ve been trying to seek refuge from the heat by swimming in wild rivers and driving an hour — sometimes even an hour and a half — to the beach. Long, but always worth it.
Warm weather means out with cooked oats for breakfast, and in with granola. Lighter summer eating is my favourite. I feel the most nourished, healthy, and vibrant version of myself.
Last year, when I was volunteering at Meadowsweet Retreat, the chefs made fresh granola each week. It was the most delicious granola I’d ever eaten. Sweet, but a little salty and… umami?! I had to ask them what kind of witchy culinary magic they’d whipped up.
The answer? Miso paste!
A year later, still dreaming of that granola, I decided to make my own. I don’t like to eat a sweet breakfast (unless I’m treating myself to French pastries), so this granola is the perfect amount of sweet — balanced with the saltiness of the miso.
I always add a few spoonfuls of Greek yoghurt and chia seeds to my breakfast, and being summer, I’m adding lightly poached apricots, cherries, or other fresh stone fruits.
I hope you enjoy this little umami twist on your morning granola recipe.
Enjoy, you hungry thing!
Ingredients:
140g regular oats (not quick oats)
72g pumpkin seeds
50g desiccated coconut
130g of almonds (or any nut)
25g miso paste
55g tahini
110g honey
Roughly 9ml of water
1.5 apples
Cinnamon (to taste)
To Create:
Blend the wet ingredients
In a blender, combine the miso paste, tahini (plus a tiny splash of its oil), honey, and water. Blend until smooth and creamy.Mix the dry ingredients
In a large bowl, combine the oats, pumpkin seeds, roughly chopped almonds, desiccated coconut, and cinnamon.Combine
Pour the miso-tahini paste over the dry ingredients and mix thoroughly until everything is well coated.Bake
Spread the mixture evenly onto a baking tray lined with baking paper.
Bake at 160°C for 30 minutes, stirring every 10 minutes to ensure even cooking and prevent burning.Cool & store
Let the granola cool completely, then transfer to a jar or airtight container.See you next week x
