Miso? Like the fermented soybean paste? Yes, the fermented soybean paste. Trust me here. I've ignored this ingredient long enough for the both of us, so it's time to grab a tub of it and make these delicious granola bars. I picked up the traditional red miso by Miso Master at Whole Foods. There are other varieties including mellow and sweet which are exactly as they sound. In general, miso has an umami taste meaning it's savory or sometimes also described as meaty. The sweet/salty combo is what I was aiming for here and it's spot on.
PEANUT BUTTER, CHOCOLATE GRANOLA BARS WITH MISO
1 cup old fashioned oats
1/2 cup steel cut oats
1/4 cup almond flour (can substitute for whole wheat flour)
1/4 cup dark chocolate chips
2 tbsp ground flaxseed
3 tbsp crunchy peanut butter
1 tbsp miso paste
1/4 cup honey
1 tbsp butter
Preheat oven to 350F. In a large mixing bowl, combine oats, flour, chocolate chips, and flaxseed. Set aside. In a small, microwaveable bowl, add peanut butter, miso paste, and butter. Microwave on high until butter just begins to melt. Add honey and stir well. Combine peanut butter and miso mixture with dry ingredients. Mix well.
Line an 8x8" pan with parchment paper. Add granola mixture to pan and spread evenly. Press firmly into the pan using a flat surface such as the bottom of a drinking glass or a measuring cup. You should have an even layer of bars for baking. Bake for 25 minutes. Remove from oven and press into pan again using a flat surface. When the bars have cooled completely, use a sharp knife to cut into bars. Note: I cut into 18 bars - 3 rows and 6 columns, but any size will work.