RECIPE: TAHINI GRANOLA

Granola is one that has always divided my opinions, & that is because it inherently requires additional sugar/sweeteners (unless of course you make my snazzy, sneaky sugar free version).

But there are levels & options to play with when it comes to adding sweet things into our diets & it would seem useless of me to simply suggest we must all eschew the concept of a sweet treat from our lives forever more. So instead I’ve carefully considered the quantities & other ingredients within this recipe to balance the addition of a syrup to create that characteristic crunch.

And to say this is crunchy is to underestimate the level of clusteration (which is now a word) that this combination does in fact create.

Read on more for the big reveal friends, it’s worth the clickable effort.

  • 2 cups jumbo oats
  • 1/2 cup each pumpkin seeds, hazelnuts, chopped/flaked almonds & walnut pieces
  • 1/4 cup each sesame seeds & whole flaxseed
  • 1/4 cup light runny tahini (I love the Belazu product)
  • 1/4 c melted coconut oil
  • 1/2 cup liquid sweetener (I used the Sweet Freedom light syrup but you could use maple syrup or honey)
  • 1 teaspoon cinnamon powder
  • Pinch of salt
  • To serve – I chose the Nush foods almond yoghurt but you could opt for organic dairy yoghurt, coconut yoghurt, a smoothie or just munch on it by itself!
  1. Preheat your oven to 190C, line a large flat tray with a silicone sheet.
  2. Add all the dry ingredients to a large bowl & toss together. Whisk the wet ingredients together in a separate bowl then add to the dry & mix well until fully combined.
  3. Spread onto your tray in a single even layer, bake for 10 minutes then mix to fully break up & re-spread in a layer once more. Bake for a final 10 minutes then leave to fully cool & firm up on the tray.
  4. Break into clusters & store in a jar for use within 10 days.

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