Miso-turmeric porridge
Ingredients
hot water
white miso paste
ground turmeric
cooked buckwheat porridge
sesame oil
tamari
sesame seeds
Flaky sea salt
Freshly ground pepper
six-minute egg
scallion, thinly sliced
Directions
Step 1
Preheat oven to 300 degrees. In a large mixing bowl, add the oats, cashews, coconut flakes, pumpkin seeds, sesame seeds, coconut sugar, cinnamon, and salt. Toss well with your hands to combine.
Step 2
Stir in vanilla extract, maple syrup, coconut oil, and dried cherries. Using your hands, toss to coat so that the granola feels well mixed and damp throughout.
Step 3
Spread the mixture evenly on a large baking sheet, making sure to pack it into a rectangle shape. Bake for 14 to 16 minutes without stirring, or until golden brown and dry to the touch.
Step 4
Set aside to cool, untouched, for 20 minutes, then store in an airtight container for up to one week.
Step 5
Heat the porridge for 30 to 45 seconds or until gently warmed throughout. Peel the egg, slice in half and add to the porridge along with the scallions.
