Prep time: 5 minutes | Cook time: 20 minutes | Servings: 1 bowl (+ extra caramel) | Difficulty: Medium

This bowl is what happens when breakfast gets a little fancy. Creamy yogurt, Purely Elizabeth Chocolate Sea Salt Granola, and chocolate chunks are all good on their own — but the miso caramel drizzled on top is what makes this genuinely memorable. White miso paste adds a subtle savory depth to a coconut cream caramel that takes the whole bowl into unexpected territory in the best possible way. It's the kind of contrast — sweet, salty, bitter, creamy, crunchy — that keeps you going back for another spoonful.

The caramel takes about 20 minutes to make and yields more than you need for one bowl, which is by design. Store the extra in the fridge and drizzle it on yogurt, oatmeal, ice cream, or toast all week.

Ingredients

Bowl:

• 1 cup yogurt of choice
• 3 tbsp miso caramel
• 1 tbsp chocolate chunks
• ½ cup Purely Elizabeth Chocolate Sea Salt Granola

Miso Caramel:

• 1 can coconut cream
• ½ cup coconut sugar
• Pinch sea salt
• 2 tbsp white miso paste

Directions

Make the miso caramel:

1. Add the coconut cream and coconut sugar to a medium saucepan over medium heat. Stir to combine and bring to a boil.

   

2. Once boiling, reduce the heat to a low simmer and cook for 15 minutes, stirring frequently, until the caramel has thickened and coats the back of a spoon.

3. Remove from heat and stir in the sea salt and white miso paste until fully incorporated. Let cool before using — the caramel will continue to thicken as it cools. Store any extra in a sealed jar in the refrigerator for up to 2 weeks.

   

Assemble the bowl:

4. Spoon the yogurt into a serving bowl and drizzle with 3 tablespoons of miso caramel. Use a spoon to swirl them together slightly — you want ribbons of caramel throughout, not fully mixed.

5. Top with Chocolate Sea Salt Granola and chocolate chunks. Serve immediately.

Make It with Purely Elizabeth

The Chocolate Sea Salt Granola is an intentional choice here — its combination of cacao and sea salt mirrors the same flavor notes in the miso caramel, tying the whole bowl together. Any other granola would taste good; this one makes the bowl taste considered.

→ Shop Chocolate Sea Salt Granola

Tips & Variations

Make the caramel ahead. The miso caramel keeps in the fridge for up to 2 weeks and is worth making a full batch — it's excellent on oatmeal, drizzled over ice cream, spread on toast, or stirred into warm drinks. Once you have it in the fridge, this bowl takes under five minutes to assemble.

Use full-fat coconut cream. Full-fat coconut cream gives the richest, thickest caramel. Light coconut milk will work but the caramel will be thinner and take longer to reduce. Look for a can with no added gums or stabilizers for the cleanest result.

Don't skip the swirl. Drizzling the caramel on top and swirling it lightly into the yogurt rather than fully mixing creates a marble effect that means each spoonful has a slightly different ratio of caramel to yogurt. It looks beautiful in a clear bowl and tastes better than if everything is fully combined.

Make it dairy-free. Use a thick coconut yogurt in place of regular yogurt. The coconut flavor in the yogurt and the coconut cream caramel will reinforce each other in a way that's genuinely delicious.

Adjust the miso. Two tablespoons gives a noticeable but not overwhelming miso flavor. If you want a more subtle background note, start with one tablespoon and taste before adding more. White miso is the mildest variety and the right choice here — red or brown miso will be too strong.

Add a sprinkle of flaky sea salt. A few flakes of Maldon or fleur de sel on top right before serving amplifies the salty-sweet contrast and makes the bowl look finished.

Frequently Asked Questions

What does miso caramel taste like? Miso caramel tastes like regular caramel with a subtle savory, slightly fermented depth from the white miso paste. It's not overtly "miso-flavored" — the miso acts more like a seasoning that gives the caramel complexity and prevents it from tasting one-dimensionally sweet. Combined with the chocolate and sea salt in this bowl, it creates a layered flavor that's hard to place but very easy to enjoy.

Is this bowl gluten-free? Purely Elizabeth Chocolate Sea Salt Granola is certified gluten-free. White miso paste is typically made from fermented soybeans and rice, which is naturally gluten-free — but some brands add barley or wheat, so check your specific label if you're preparing this for someone with a gluten sensitivity. All other ingredients (yogurt, coconut cream, coconut sugar, chocolate chunks) are naturally gluten-free.

Can I make this bowl dairy-free? Yes — swap the yogurt for a thick coconut yogurt. The rest of the recipe (miso caramel, granola, chocolate chunks) is already dairy-free. Make sure your chocolate chunks are dairy-free as well if needed.

How long does miso caramel keep? Stored in a sealed jar in the refrigerator, miso caramel keeps for up to 2 weeks. It will thicken further when cold — warm it gently in the microwave for 15–20 seconds and stir before drizzling.

What is white miso paste and where do I find it? White miso (also called shiro miso) is a mild, slightly sweet fermented soybean paste. It's the least intense variety of miso and the most versatile for use in sweet recipes. You can find it in most grocery stores in the refrigerated section near tofu and Asian condiments, or at any Asian grocery store. It lasts for months in the fridge.

Can I use a different granola in this bowl? Yes — any Purely Elizabeth granola works well here. The Chocolate Sea Salt is the best match because its cacao and sea salt flavors echo the miso caramel, but the Double Chocolate Cookie Granola or Original Ancient Grain are both good alternatives if you don't have it on hand.

Topics: Yogurt Bowl · Chocolate Recipes · Granola Recipes · Miso Caramel · Gluten-Free Breakfast · Dairy-Free Option · Unique Breakfast Recipes