I warn you now, my tahini granola is seriously addictive and very good for you. It’s delicious, light and crunchy and also packed full of vitamins and nutrients. You really can’t go wrong here and what’s more, you can be quite versatile with this granola. I like to mix in some raspberry powder with my coconut yoghurt and have my granola on top with my edible flowers of course, especially when the warmer months are upon us but you can have it on its own or as a topping for coconut ice cream…the options are endless.
(use organic/natural real food ingredients where possible)
¼ cup of pumpkin seeds
¼ cup of sunflower seeds (optional)
1.5 cups of organic oats
20g of chia seeds
½ cup of sesame seeds
1/4 cup of light tahini
1/4 cup of coconut oil
1/4 cup of maple syrup
½ teaspoon of pink Himalayan salt
1 level teaspoon of ground cinnamon
Extra light tahini
Some gorgeous edible flowers
From your kitchen:
A mixing bowl
A rolling pin
A baking tray
A silicone spatula
A couple of teaspoons for measuring
A small saucepan
1 standard cup
A couple of jars for storing
Preheat your oven to gas mark 3 or 275°F. Heat your saucepan over a gentle low heat and melt the coconut oil, tahini and maple syrup together, set aside to cool.
Add the rest of the ingredients (bar the chia seeds) to a large mixing bowl and sprinkle over your salt and cinnamon, mix together with your wooden spoon. Add your wet ingredients and mix well.
Pour your granola mixture evenly on your baking tray, use your silicone spatuala to aid this. Bake your granola in the middle shelf of your oven for 15-20 minutes and strring it every so often so its browned evenly. Once it’s nice and golden, leave it to cool before decanting to your jars.
My delcious granola will keep for up to two weeks in a cool dry place so is perfect for making big batches ahead of time. I really hope you give this a go and see how striaghtforward it is…add some colour to your dishes with edible flowers, a simple touch for a massive effect!