2083. Tahini Maple Granola

Tahini is an ingredient I have known forever, but I have been enjoying getting to know it on a different level through varying uses in a multitude of recipes. Like most granolas, this tahini maple version can be made simpler or more elaborate, as per taste. Add more nuts and seeds or remove completely, add dried fruit or keep basic... Either way, the depth and added calcium from the tahini is a welcome addition to this granola.

Ingredients:

2 cups rolled oats 

3/4 cup mixed seeds 

3/4 cup chopped nuts 

1/2 tsp cinnamon

1/3 cup tahini

1/3 cup maple syrup

2 Tbsp olive oil

1 tsp vanilla extract

Method:

Preheat oven to 320F. Line a large baking tray with baking paper. Combine oats, seeds, nuts and cinnamon in a large bowl In a saucepan over medium heat, whisk together the tahini, maple syrup, olive oil and vanilla.  Stir the tahini mixture and the oat mixture together so the dry ingredients are well coated.

Spread the granola out evenly across the lined baking tray. Bake for 12-15 minutes, or until the mixture is starting to brown at the edges. Toss the granola then bake for a further 12-15 minutes, until the mixture is golden brown. Allow the mixture to cool and harden. Store in an airtight container at room temperature, the granola should last 2-3 weeks.

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