Miso Butterscotch Granola with Whipped Tofu Yogurt
A crunchy, sweet-salty granola infused with miso paste and butterscotch flavor, served over a silky whipped tofu yogurt base made with coconut milk and a touch of miso. The combination balances umami, caramel sweetness, and a hint of nuttiness from pumpkin seeds and sesame. Perfect for breakfast or a light dessert.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 55 min
- Makes
- 4 servings (about 2½ cups granola, 2 cups tofu yogurt)
Steps
Before you start
- Preheat oven to 325°F (160°C)
- Line a large baking sheet with parchment paper
- Have silken tofu drained (press gently with paper towels if excess liquid)
- Measure all dry granola ingredients before mixing the wet components
Toast dry granola baseOven 325°F / 165°C
- In a large bowl, combine rolled oats, pumpkin seeds, sesame seeds, and coconut flakes.
- Spread evenly on a parchment-lined baking sheet (13×18 inches/33×46 cm).
- Place in preheated 325°F (160°C) oven for 8 minutes, stirring once halfway through.
- The mixture should be fragrant and just beginning to lightly toast.
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Ready when: Mixture is fragrant and lightly golden
Tip: Stir halfway through to prevent burning at the edges
Mix miso butterscotch coating
- While the granola toasts, whisk together brown sugar, white miso paste, melted coconut oil, vanilla extract, and sea salt in a medium bowl until smooth and combined.
- The mixture should be thick but pourable.
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Ready when: Mixture is smooth and no lumps of miso remain
Tip: Whisk the miso vigorously to break it up fully before adding oil
Combine granola with coating
- Remove the toasted mixture from the oven and transfer to the large mixing bowl.
- Drizzle the miso butterscotch mixture over the granola and toss well using a rubber spatula, ensuring every piece is evenly coated.
- Spread the coated granola back onto the parchment-lined baking sheet in a single layer.
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Ready when: Granola is evenly coated and spread in a single layer
Tip: Don't skip thorough mixing—clumpy coating won't bake evenly
Bake until caramelizedOven 325°F / 165°C
- Place the baking sheet back in the 325°F (160°C) oven for 15–17 minutes, stirring and breaking up the granola every 4 minutes.
- The granola is done when it turns golden brown, smells deeply caramelized, and feels dry and crisp when a small piece cools for 10 seconds.
- Do not let the edges or coconut flakes darken too much.
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Ready when: Golden brown, deeply fragrant, and crisp when cooled slightly
Tip: Stir every 4 minutes to prevent burning; the edges brown faster than the center
Cool granola completely
- Spread the hot granola on a clean baking sheet (or leave on the same sheet) to cool at room temperature for 15 minutes.
- It will continue to crisp as it cools.
- Break any large clumps gently with your fingers once it is cool enough to handle.
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Ready when: Granola is cool to the touch and completely crisp
Tip: Don't skip the cooling step—the granola crisps significantly as it cools
Blend tofu yogurt base
- Add the drained silken tofu, thick coconut milk (from the top of the can), white miso paste, maple syrup, fresh lemon juice, vanilla extract, and a pinch of sea salt to a food processor or blender.
- Blend on high speed for 2–3 minutes until the mixture is completely smooth, creamy, and pale.
- Scrape down the sides halfway through.
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Ready when: Mixture is silky smooth with no visible tofu chunks
Tip: Overblending slightly is fine; a few seconds extra creates an even creamier texture
Divide and serve
- Divide the whipped tofu yogurt among four serving bowls (about ½ cup per bowl).
- Top each bowl with roughly ⅔ cup of the cooled miso butterscotch granola.
- Serve immediately for maximum granola crunch, or serve the granola on the side so diners can add it just before eating.
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Ready when: Bowls are ready to serve
Tip: Keep granola separate until serving to maintain maximum crunch
Good to know
Tips
- The key to miso flavor is toasting it briefly in the oven—it deepens from bitter to rich and umami. Don't over-toast at higher temps.
- If your coconut milk is watery rather than thick, let the can sit in the refrigerator overnight, then scoop out the solid coconut cream from the top.
- For a savory breakfast version, reduce the brown sugar and maple syrup by half and add a squeeze of extra lemon juice and a tiny pinch more salt.
- Pumpkin and sesame seeds add nutritional depth (magnesium, zinc, protein); if you dislike one, swap for sunflower seeds or hemp seeds in equal amounts.
Make ahead
Granola: Make up to 5 days ahead; store in an airtight container at room temperature. Tofu yogurt: Prepare up to 1 day ahead; store covered in the refrigerator. Assemble bowls just before serving for best texture contrast.
Storage & reheating
Granola: Store in an airtight container at room temperature for up to 5 days. Tofu yogurt: Keep covered in the refrigerator for up to 2 days. Do not freeze granola (it loses crunch) or tofu yogurt (texture becomes grainy). Reheat nothing; serve the yogurt chilled and the granola at room temperature.
Substitutions
- pumpkin seeds (pepitas), raw → raw sunflower seeds or chopped raw almonds (same amount). Maintains crunch and similar roasting behavior; almonds add a slightly different but complementary flavor
- white miso paste → red miso paste (use 1½ tbsp / 27 g instead of 2 tbsp). Red miso is saltier and more pungent; use slightly less to avoid oversalting the granola
- full-fat coconut milk, canned → raw cashew cream (blend ½ cup raw cashews with ¼ cup water until smooth). Creates a thicker, more yogurt-like base; strain if you prefer a smoother texture
- maple syrup → agave nectar (same amount). Milder sweetness; coconut sugar adds a caramel note but is less liquid, so increase yogurt by 2 tbsp water
