Maple Miso Pecan Granola (Vegan)
This crunchy, golden and delicious Maple Miso Pecan Granola has big chunks of nuts and seeds and is the perfectly sweet and wholesome. Making your own granola never tasted better.
I love homemade granola, and this new flavour combination is perfect for the turn in the seasons. The warming flavours of cinnamon with delicious pecans all balanced out with the addition of miso. I am using white miso as it is lighter in colour and flavour adds a richness to the mix that makes it next-level delicious. It’s rich and crunchy, golden and chunky and tastes so good for breakfast or as a snack. Enjoy this granola all week long with dairy-free milk or yoghurt, on top of porridge bowls or by the handful.
Why will I love this granola?
This granola is so good:
- Chunky, clustery and golden
- Crispy, nutty and seedy
- Packed with rolled oats
- Naturally high in fibre from all the oats and nuts
- A source of protein from the nuts and seeds
- Lower in sugar than shop-bought granola
- Makes the biggest clusters
- Ideal for breakfast or snacking
- Ready in 30 minutes
- High versatile
- Use whatever nuts and seeds you have
- Naturally sweetened with maple syrup
- With added miso for depth of flavour
- Flavoured with cinnamon
- Packed with 13 different plant points
- Great for the gut
- Ideal to meal prep
- Delicious with yoghurt or milk
- Enjoy by the handful
- Will keep for at least 2 weeks at room temperature
- Also makes great gifts!
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients below with weights and see my favourite and recommended products in the “shop the recipe” section.
For the granola:
- Rolled oats: make sure theya re GF where needed.
- Pecans and other nuts: I love to add cashes and macadamia nuts to keep the flavours creamy and neutral. You can also try almonds, Brazil nuts and walnuts.
- Mixed seeds: I use a mix of pumpkin, sunflower and hemp seeds.
- Soya protein crispies or coconut: the protein crispies add crunch and more protein. Or, use desiccated coconut or puffed quinoa.
- Ground flaxseed: to add fibre.
- Cinnamon: for flavour and warmth.
- Smooth cashew butter: this is great as it’s a milder taste and tastes like cookie dough. You can also use peanut or almond butter.
- Maple syrup: to add sweetness. You can also use agave syrup or honey.
- Olive oil: to add the buttery crunch and flavour. I use Citizens of Soil olive oil as the quality is amazing.
- White miso paste: this adds umami-richness and such a good flavour.
- Vanilla extract: for sweetness and flavour.
- Salt: to add flavour.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as you use GF oats. To make this nut-free, swap the nuts for more seeds and the cashew butter for sunflower seed butter or tahini.
How do I make this?
This is ready to go in a few steps:
- Combine all of the dry ingredients: in a large mixing bowl.
- Warm together the wet ingredients in a saucepan: until combined.
- Pour the wet mix into the dry: and stir well.
- Press down into a tray: and make a compact layer.
- Bake in the oven for 25 minutes: until golden all over and crisp to touch.
- Allow to cool fully: and then break up into clusters.
How long will it last?
This granola will keep for at least 2 weeks in a sealed container in the cupboard.
What other recipes can I try?
For more granola recipes:
- Homemade Tropical Granola
- Cinnamon Raisin Granola
- Chocolate Peanut Protein Granola
- Date and Tahini Granola
- Pumpkin Spice Granola
Maple Miso Pecan Granola (Vegan)
This crunchy, golden and delicious Maple Miso Pecan Granola has big chunks of nuts and seeds and is the perfectly sweet and wholesome. Making your own granola never tasted better.
Ingredients
- 150g rolled oats
- 120g mixed nuts to include pecans (plus cashews and macadamia), chopped
- 80g mixed seeds (e.g. pumpkin, sunflower and hemp)
- 20g soya protein crispies, or desiccated coconut
- 2 tbsp ground flaxseed
- 1 tbsp cinnamon
- 60g smooth cashew butter
- 60ml maple syrup
- 60ml light olive oil
- 1 tbsp white miso paste
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Into a large mixing bowl, add the oats, chopped nuts, seeds, crispies, flaxseed and cinnamon and stir well.
- To a saucepan, add the cashew butter, syrup, olive oil, miso, vanilla and salt and warm gently to combine.
- Pour the wet mix into the oats and stir well to evenly coat all of the oats and nuts.
- Spread into the baking tray, pressing down firmly to make a thin, compact layer (about 1-1/2-cm thick).
- Place in the oven for 25 -28 minutes, turning around every 10 minutes until the top is golden and crisping at the edges. It will also be firm to touch.
- Allow to cool fully in the tray before breaking apart with your fingers into your desired clusters.
- Store in a sealed container for 2 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Maple Miso Pecan Granola so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola love x
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