Granola is a breakfast essential – no if’s, and’s, or but’s about it. For me, it’s a key player in transforming a boring bowl of oats from simple and bland to “WOW, I’m suddenly experiencing some much appreciated texture and unexpected flavors.” As you may guess, I go through granola pretty quickly, and the storebought stuff ain’t cheap, so I’ll make batches of my own that cost a fraction of the price AND taste exactly how I want it. Talk about a win-win.
My latest flavor combo is a Tahini Maple Granola made with only the good stuff: NUTS! I’m always picking through granola looking for the big cluster of nuts or seeds, anyway, so I eridacted the problem and only used nuts and seeds. This granola is crunchy, a little sweet, a little salty, and you guessed it, nutty. Full of fiber, healthy fats, and 100% satisfying, your breakfast is about to see an upgrade!
So I urge you, sprinkle a bit on your oats, yogurt, toast, pet (oops) and revel in the result.
Tahini Maple Granola
Yields ~ 1.5 cups
INGREDIENTS:
- 1 cup mixed nuts/seeds (I used almonds, walnuts, pecans)
- 3 T each of sunflower, and pumpkin seeds
- ¼ cup coconut flakes
- 2T buckwheat groats (optional)
- ¼ cup tahini
- 3 T maple syrup
- 1 T heaping coconut oil
- ½ t heaping salt
- Shake shake shake of cinnamon
DIRECTIONS:
- 1. Preheat oven to 300 degrees.
- 2. Whisk melted oil, tahini, maple syrup, salt and spices of choosing (adjusting if you like)
- 3. Combine all nuts/seeds/coconut in bowl.
- 4. Pour liquid mixture over nut mixture and toss to coat.
- 5. Spread evenly on a baking tray and bake away for 20ish minutes, tossing and rotating every 10 minutes.
- 6. LET COOL COMPLETELY BEFORE BREAKING UP INTO CHUNKS!
the exhale 