Miso Granola

Dry

• 6 cup rolled oats
• 3/4 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 6 tbsp sesame seeds
• 1 cup unsweetened coconut flakes
• 1 tsp cinnamon

Wet

• 2 tbsp coconut oil
• 1/4 cup tahini
• 1 1/2 tbsp Red miso
• 1 tbsp honey
• 4 tsp ginger — fresh, finely grated

After baking

• 1/2 cup dates — chopped

1. 1

   Turn the oven on to 140°C. Get out a large tray.

   140°C
2. 2

   In a big bowl, mix the oats, pumpkin seeds, sunflower seeds, sesame seeds, coconut flakes, and cinnamon.
3. 3

   In a small pan on low heat, put the coconut oil, tahini, miso, honey, and ginger. Whisk until smooth. Do not let it boil.
4. 4

   Pour the wet mix over the dry mix. Stir well.
5. 5

   Spread it in a thin layer on the tray. Press it down hard and flat with a spatula. This makes clusters.
6. 6

   Bake 35–40 minutes. Do not stir for the first 20 minutes. At 20 minutes, turn it over in big pieces.

   Timer 40 min
7. 7

   Check it at 25 minutes, because miso burns fast. Take it out when it is golden, not dark brown.
8. 8

   Do not touch it until it is completely cool. It gets crunchy as it cools.
9. 9

   When it is cool, stir in the chopped dates. Add the dates only after baking.