Nutty Tahini Granola

Home-made granola is a thing of beauty. It is quick and easy to make and when you've made it once, you'll never want to buy a shop-bought granola again. This nutty tahini granola recipe is from one our seasonal Resets but the lovely thing about home-made granola is that you can make it your own by changing the nuts and seeds and the flavourings.

This recipe makes 10 servings and it will keep in an airtight container for 2 weeks but believe us, it won't last that long!

Ingredients

80g gluten free porridge oats 

30g sesame seeds

30g chia seeds

30g sunflower seeds

30g pumpkin seeds

50g skin on almonds

50g cashews

50g hazelnuts

50g walnut halves

2tbsp coconut oil or olive oil

2 tbsp tahini

2 tbsp maple syrup

1 tsp ground cinnamon

1 heaped tsp raw cacao or cocoa powder (optional)

To serve

2 portions of fruit of choice + 1 tablespoon of pomegranate seeds

2 heaped tablespoons of Greek or coconut yoghurt

Method

Preheat the oven to 160C and cover a large baking sheet with baking parchment.

Gently melt the coconut oil if using.

Measure the oats and all of the nuts and seeds into a large mixing bowl.

Add the rest of the ingredients and stir to combine thoroughly making sure that all of the oats, nuts and seeds are evenly coated.

Tip the contents of the bowl on the baking sheet and spread out into a single layer.

Put into the oven for 10-15 minutes, stirring half way through, until the nuts are just starting to turn golden.

Please keep checking! Depending on your oven and your nuts and seeds, you may find that they start to brown really quickly, in which case remove from the oven.

Leave on the baking sheet to cool completely.

Once cool, transfer to an airtight container.

To serve, put 2 tablespoons of granola into a bowl, add two portions of fruit - our favourite are blueberries, strawberries, mango, kiwi or pineapple - and two tablespoons of yoghurt. Sprinkle over 1 tablespoon of pomegranate seeds and enjoy!