Maple tahini granola
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Maple tahini granola with cranberry chutney and salted maple caramel

Course: Breakfast
Cuisine: American
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4

This simple maple tahini granola recipe will blow your mind, especially with a homemade cranberry chutney and salted maple caramel!

Ingredients

  • 2 cups old fashioned rolled oat flakes (not the instant kind)
  • 1/4 cup shredded coconut
  • 1/4 cup tahini
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oil melted
  • 1 tsp black sesame seeds
  • 2 tsp cacao nibs (optional)

Instructions

  1. In a medium mixing bowl, mix the tahini, maple syrup and melted coconut butter (or oil) until smooth and creamy.
  2. Add the rolled oats, sesame seeds and coconut flakes, and mix really well until coated.
  3. Add and mix in the cacao nibs if using.
  4. Pour onto a parchment-lined large baking sheet, and spread out so that it's not over-crowded.
  5. Bake in a 375F oven for 9-10 minutes, or until it starts looking golden on the edges.
  6. Remove from oven and enjoy right away, or let cool down completely for at least 2-3 hours before storing in an airtight container, for up to 2 weeks.
  7. Serve with a big dollop of yogurt of your choice (dairy or vegan), some cranberry & pear chutney, a drizzle of salted maple caramel, and a sprinkle of hemp seeds (recipes for chutney and caramel in links in post).

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 382kcal | Fat: 20g | Saturated fat: 9g | Sodium: 20mg | Potassium: 229mg | Carbohydrates: 43g | Fiber: 6g | Sugar: 8g | Protein: 8g | Vitamin C: 0.7% | Calcium: 55% | Iron: 2.6%