Taking my love of savoury oatmeal to the next level, I decide to add soya sauce to granola. Before you recoil in horror, give the recipe a try. It is even more addictive than my sweet version.
Serves 8 to 10
Ingredients
260 grams rolled oats
50 grams desiccated coconut
40 grams sunflower seeds
40 grams pumpkin seeds
5 grams shichimi togarashi
15 grams white sesame seeds
5 grams nutritional yeast
20 grams wheat germ
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons (40g) soya sauce
125g maple syrup
Preheat oven to 150 deg C. Line a large tray with baking paper (aluminium foil works too, but the final product will stick slightly to it and FOIL your attempts to get huge chunks).
Mix all the ingredients in a large bowl. Get your hands dirty.
Pour the mixture onto the lined tray and press it down evenly. Use your entire body weight. This is key to getting the ingredients to stick together and form clusters.
Pop into oven for about 30 to 40 minutes. Rotate the tray at the halfway point so it browns evenly. Check on it five to 10 minutes before the time is up, in case your oven runs hotter than mine and it burns.
When the surface feels dry and not sticky, looks a nice shade of brown and smells totally irresistible, turn off the oven and let it cool inside for a bit. You can also cool the tray on the countertop if you simply cannot wait.
When it is completely cool, break the giant slab into chunks and store in an airtight container or fridge.