Granola with miso

Ingredients:

• 6 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 2 tablespoons of honey
• 2 tablespoons white or yellow miso paste
• 1 tbsp soy sauce
• 2 tsp. rice vinegar
• 1/4 cup sesame seeds
• 2 tsp. sesame oil
• 3 cups of oatmeal
• 1 cup almond flakes
• 3 packages of 5g salted seaweed chips, torn into small pieces

Preparation:

1. Preheat oven to 135°C. Line a rimmed baking sheet with parchment paper.
2. Combine the butter, brown sugar, honey, miso paste, soy sauce, rice vinegar, and 1 tablespoon of water in a small saucepan and heat over medium heat, stirring constantly, until the butter melts and the sugar and miso paste dissolve, about 3 minutes. Remove from the heat and stir in the sesame seeds, sesame oil, 1 teaspoon of salt, and a few freshly ground black peppers. Let cool for 3 minutes.
3. Combine the oats, almonds, and seaweed in a large bowl. Pour the miso mixture over the oats and toss to coat them evenly. Spread the granola in an even layer on the prepared baking sheet. Bake until golden brown, 45-50 minutes, stirring every 15 minutes to ensure even toasting. Let cool. The granola can be stored in a tightly sealed container at room temperature for up to 5 days.