My two eldest boys absolutely love their granola. Most mornings, when I ask them what they want for breakfast, they’ll usually respond, “granola”. Without thinking, without hesitating.
Because of how easy and fast it is to make (cheap, too – hurrah!), I like to get them involved in making our own granola. Just by stirring, or tipping in ingredients, but I’m a true believer in getting children hands-on in the kitchen from a young age.
Anyway, I’ve recently become addicted to tahini caramel. I don’t know if you’ve ever tried it, but it is utterly delicious! And so simple to make, too. And, since I was looking for new granola ideas, I wondered…why not combine the two?
This tahini caramel granola is the result, and it is delicious. So simple to make, and perfect for ensuring you have a healthier, more nutritious breakfast to enjoy on-the-go.
Tahini Caramel Granola
- 3 cups oats
- 2 cups nuts of choice (I like pecans and almonds)
- 1 cup desiccated coconut
- 1 tsp vanilla extract
- 3/4 cup light tahini
- 3/4 cup date nectar
- Pink salt, to taste
- Tahini caramel, to serve (optional): 1 tbsp tahini, 1 tbsp date syrup, 1 tbsp coconut milk and a pinch of salt, stirred until combined
- Preheat your oven to 150C. In a large bowl, mix together oats, coconut and nuts. In a separate bowl, stir together the tahini, date nectar and vanilla until well combined. Add salt to taste. Stir the wet ingredients into the dry until thoroughly combined, using your hands to bring it together into clumps if needed.
- Tip the mixture onto two lined baking trays, then bake for around 30 minutes, turning every ten minutes. Once cooked, turn off the oven, leave the door open and allow the granola to cool (this will let it crunch up a bit more). Store in airtight containers and serve with coconut yoghurt and fruit, and a drizzle of tahini caramel, if desired.