Tahini Granola (vg)
Trying to find a quick breakfast in the morning can be tough when so many brand cereal and granola options out there either have loads of sugar or are super expensive. I’ve been playing around with flavours and textures and this is my favourite recipe so far, not too sweet but makes delicious clusters — and it’s super adaptable for different taste preferences!
Tahini Granola (vg)
Trying to find a quick breakfast in the morning can be tough when so many brand cereal and granola options out there either have loads of sugar or are super expensive. I’ve been playing around with flavours and textures and this is my favourite recipe so far, not too sweet but makes delicious clusters — and it’s super adaptable for different taste preferences!
Open in Cookpad AppSteps
- 1
Preheat oven to 176° C (350° F), line baking sheet with parchment paper
- 2
Mix all ingredients into a large bowl, adding dry together first and then wet. Do NOT add coconut, fruit or chocolate chips at this stage.
- 3
Transfer to baking sheet, spread in an even layer and bake for 12 minutes.
- 4
After 12 minutes, remove tray from oven and mix up the granola using a wooden spatula. Bake for another 10 minutes.
- 5
After 10 minutes, remove from oven and add desiccated coconut to the pan, mixing up again. Bake for another 5-10 minutes until it reaches your desired colour.
- 6
Remove tray from oven and leave to cool completely before adding any fruit and chocolate.
- 7
Transfer to a jar and store for 2-3 weeks. Enjoy with milk or yoghurt of your choice and top with fresh fruit!
Cooksnaps
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