Why have regular granola when you can have Vegan Chocolate Miso Granola? This umami and sweet granola flavour will blow your taste buds away. Oil-free but still incredibly crisp.
If you’re not familiar with the chocolate miso combination, think a mix of savoury umami and sweet. It’s like salted caramel! I’ve been loving this combo in granola form, and I eat this pretty much everyday at this point.
The chocolatiness (yes it’s an actual word) in this granola comes from melted chocolate chips. I don’t know why people call chocolate granola chocolate if all they add is cocoa powder? But that’s okay because we can be different here 🙂
Even though there isn’t any oil in the recipe, the granola still gets so crispy, it’s unbelievable.
Stir-in variations
I used almonds, desiccated coconut and raisins in my granola, but here are some alternatives:
- nuts such as walnuts or peanuts would go well with chocolate
- seeds like pumpkin or sunflower seeds
- dried fruit such as dried cranberries, blueberries and more
- more chocolate chips! Remember to stir them in after baking, not before.
Can I reduce the amount of sugar in the granola?
Yes, you can. I’d only recommending cutting the syrup down by 1 tbsp. Don’t attempt to reduce the amount chocolate chips, as you’ll lose out on the chocolatiness and the miso will come off too strong.
I often eat granola with unsweetened soymilk, so my granola has to be sweet enough.
Whether you’re having this vegan chocolate miso granola for breakfast, as a snack, or for dinner (it happens sometimes), you’ll be in for a treat.
Here are more breakfast recipes:
- Vegan Oatmeal Raisin Chia Cookies
- Easy Classic Banana Bread (Vegan | Refined-Sugar Free | Small Batch)
- Chocolate Protein Smoothie Bowl (No Protein Powder!)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Chocolate Miso Granola (vegan, oil-free)
Ingredients
- 3 tbsp chia seeds
- 3 tbsp water
- ¾ cup chocolate chips
- 1 tbsp miso paste
- ¼ cup liquid sweetener
- 3 cups rolled oats
- ¾ cup raw almonds chopped roughly
- ½ cup raisins
- ½ cup desiccated coconut
Instructions
- Preheat the oven to 180°C and line two baking trays with parchment paper.
- In a small bowl, combine chia seeds and water to form a thick paste.
- Melt the chocolate chips in a heat-proof bowl over a double boiler, then mix in miso paste, liquid sweetener and chia seed paste.
- In a large bowl, mix together rolled oats, almonds, raisins and desiccated coconut. Pour in the wet ingredients and fold it in with a spatula until everything is evenly coated.
- Spread evenly over two baking trays (if you want them in bigger clusters, make sure they stick together) and bake for 25-30 minutes. Halfway through, rotate the tray and increase the temperature to 200°C. The granola might still feel soft after baking, but it will crisp up as it cools.
- Leave on the tray until completely cooled, then store in an air-tight container at room temperature.
I tried this and it wasn’t good…. I followed your temperature and time…I made two batches…I burned one and the other batch wasn’t crispy
Hi Sam, sorry to hear that! Every oven is different, so you might want to adjust the temperature. I often use higher temperature or need to bake for longer time compared to other recipes. When I make big batches, I also rotate the trays and switch the levels in the oven because the top tray usually cooks faster. I hope you’ll find these tips helpful!