1/2 cup (125g) well-stirred tahini
1/3 cup (80ml) maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 cups (180g) rolled oats
1 cup almonds (or whatever nuts you have to hand)
1 cup pumpkin seeds (or whatever seeds you have to hand)
Give ’em granola! We love this recipe because the of tahini provides a rich, nutty flavour and the ultimate crunch without needing extra oil or butter. Enjoy it with your favourite yoghurt and seasonal fruit, or munch on it by the handful. A jar of this with a ribbon tied round the top is a delicious gift!
Heat the oven to 175°C with a rack in the centre.
Line a baking tray with baking paper. In a large mixing bowl, stir together the tahini, maple syrup, vanilla and salt until it’s smooth and evenly combined. Stir in the oats, almonds, and pumpkin seeds.
Spread the wet, sticky mixture onto the baking tray in a thin, even layer. Bake for 10 minutes, then, using oven mitts, take the tray out of the oven and stir the granola—this will help it finish baking evenly.
Return the tray to the oven and bake until the granola is dry and golden brown, another 8 or so minutes. Keep a close eye toward the end to make sure it doesn’t start to burn at the edges.
Let the granola cool completely to crisp up, about 20 minutes, before breaking it into clumps with your hands.
Eat with your favourite yoghurt or milk (a handy on-the-go breakfast in a jar), or by the handful as a snack.
The granola keeps well in a sealed container at room temperature for at least a week, or as long as it lasts.
Hints and Tips
Recipe adapted from Jenńe Claiborne