Borough Kitchen Granola (with Miso and Sesame)
When John, our Head of Cook School, brought this miso-sesame granola into the office for the team to share, it was an instant hit. We wasted no time in getting the recipe for our blog and anointing it ‘Borough Kitchen Granola’. It has just the right balance of sweet and savoury, lots of healthy nuts and seeds, and a level of crunchiness that holds up well when eaten with yoghurt and fruit. This recipe is for a large batch that will last up to two weeks (for single servings), and it will make you swear off the pre-made versions for life. It is also very adaptable – feel free to experiment with different nuts, seeds and spices (nutmeg and cinnamon, for example, would go really well in this).
Makes about 1.5kg
Ingredients
500g jumbo oats
80g pastry flour (T45)
120g whole pecans
120g hazelnuts
120g pumpkin seeds
120g sunflower seeds
40g sesame seeds
5g poppy seeds
120g unsalted butter
30g hazelnut oil, optional
200g golden syrup or honey
120g soft dark brown sugar
30g white miso
5g salt
80g pastry flour (T45)
120g whole pecans
120g hazelnuts
120g pumpkin seeds
120g sunflower seeds
40g sesame seeds
5g poppy seeds
120g unsalted butter
30g hazelnut oil, optional
200g golden syrup or honey
120g soft dark brown sugar
30g white miso
5g salt
Method
- Preheat the oven to 160°C fan. Meanwhile, in a large mixing bowl, combine the oats, pastry flour, and all the nuts and seeds. Vigorously stir to evenly coat everything in the flour.
- Place the butter and hazelnut oil in a saucepan and melt them over a medium low heat. Once the butter has melted add the golden syrup, brown sugar and miso to make a caramel. Cook until the sugar has fully dissolved, whisking to ensure there are no lumps of miso or sugar left. You will know it is ready when the sugar no longer looks grainy. Remove from the heat and stir in the 5g of salt.
- Carefully pour the caramel into the dry oat mix, and use a spatula to combine the caramel with the oats – 5-10 minutes of constant turning, until the oat mixture is cool to the touch. (This is the most important step, so do not skimp on it.) Once cool, wash your hands and use them to mix the oats to make sure that the caramel has been fully absorbed by all of the dry ingredients. Be as thorough as possible, working into the bottom of the bowl. Any oats or flour not coated in the caramel wont caramelise and roast properly in the oven, leading to a dry, powdery granola.
- Spread the coated nuts and oats in a single layer on a parchment–lined baking tray; use two trays if necessary. Place in the oven and bake for 40-50 minutes in total, taking the tray(s) out every 10 minutes to mix and spread, using a wooden spoon. After the first mix, you can remove the baking parchment from the trays, as the sugar in the granola will be hot enough that it won’t stick to the baking tray. Removing the baking parchment makes it easier to thoroughly mix the granola. Alternatively, you can use silicone baking mats, as that will not get in the way of mixing.
- Once the granola has turned an even golden brown (40-50 minutes), remove from the oven and allow to cool completely on the tray. Once cool, break up the granola (which will have set hard) with your hands before transferring to an airtight container, where it will keep well for up to a month.
BK Tips
- White miso is best for desserts, it has a more subtle flavour than brown or red. And don’t forget the salt; it’s vital for enhancing the umami characteristics of the miso and vice versa.
- The key to this recipe is making sure all the caramel is mixed in thoroughly, and making sure to mix the granola every 10 minutes whilst baking. This will ensure a consistent golden caramelisation.
- Always dissolve the sugar in the butter – don’t be tempted to mix the sugar with the dry ingredients. It won’t cling to the oats and therefore not lead to consistent caramelisation.
