Miso-turmeric porridge



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.