Almond Tahini Granola
If you’re anything like me, you’ve spent hours in the granola aisle at the grocery store, trying to find just the right kind! Packed with all sorts of delicious nuts & dried fruit, lightly spiced with cinnamon & a touch of sea salt, and most importantly filled with big clusters of oats & nuts! A nearly impossible quest, which lead me to endless testing & trialing to hit that granola sweet-spot!
This Almond Tahini Granola is gently sweetened, flavoured with just enough tahini to leave its mark & laced with toasted almonds, black sesame seeds, coconut & a hint of vanilla. It works as well for breakfast with yogurt or milk as it does for a quick on-the-go snack or dessert over ice cream & fruit compote.
Crispy, crunchy & filled with nutty goodness, you’ll never want to go back to store-bought once you've made this easy and addictive homemade version. Enjoy!
- Vegan Recipe -
ALMOND TAHINI GRANOLA
350g of gluten-free oats
150g of almonds
100g of walnuts
50g of hazelnuts
80g of desiccated coconut
80g of black sesame seeds
70g of pumpkin seeds
70g of sunflower seeds
1 teaspoons of cinnamon
1 teaspoon of Fleur de sel
100g of extra virgin olive oil
80g of maple syrup
120g of tahini
1 teaspoon of vanilla extract
80g of raisins
Preheat the oven to 160°C.
In a large bowl, add all of the dry ingredients - oats, almonds, walnuts, hazelnuts, coconut, sesame, pumpkin & sunflower seeds, cinnamon & Fleur de sel. Stir to combine.
In a small pot, add the wet ingredients - olive oil, maple syrup, tahini & vanilla extract. Melt over low heat, while stirring gently (approx 30 secs).
Once the mixture is homogenous, pour it over the dry ingredients and mix well.
Spread the granola evenly onto a clean baking tray***, pressing it down firmly with the back of a spatula.
Bake in the oven to 20 minutes, gently shifting it half-way, until the granola is golden brown.
Remove the granola from the oven and leave to cool completely - this will help it clump up nicely.
Add the raisins and transfer the granola to air-tight containers. Store for up to a month!
Notes: *You can replace the black sesame seeds with white sesame seeds.
**You can replace the tahini with any other sort of nut or seed butter you desire.
***Use 2 baking trays if needed.
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