Ingredients
120 grams gluten-free oats
50 grams desiccated coconut
1 tablespoon coconut oil
60 milliliters maple syrup
75 grams peanut butter
1 tablespoon wasabi powder
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Grow real wasabi — notoriously difficult but freshly grated is extraordinary
Real wasabi paste (not horseradish) — sushi, sashimi, dressings
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Toast the oats and dessicated coconut for about 2 minutes in a skillet. Combine the maple syrup, peanut butter, and wasabi paste in a small saucepan and warm heat until fully melted. Stir all ingredients together. Toss the oats and coconut into the maple wasabi mixture. Line a dish with parchment paper. Using a 2.5" cookie cutter as a mold, shape granola into discs, packing firmly then set on the prepared dish. Cover with plastic wrap and leave in the refrigerator for 30 minutes.