These creamy tahini coated granola clusters are absolutely delicious. The perfect amount of crunch. Everyone likes a crunchy granola, but how do you get it so crunchy and so clustery? …Follow this recipe and you’ll be in crunch-heaven!
Sweetened with maple syrup, vanilla and cinnamon you will not miss the dried fruit. This makes a great breakfast, snack or even healthy dessert.
2 cups rolled oats
1 cup walnuts
½ cup pumpkin seeds
1 tsp cinnamon
½ cup tahini*
¼ cup maple syrup*
2 tbsp coconut oil (melted)*
1 tsp vanilla extract
Pinch sea salt
*Each of these liquids can be purchased in store at your local GoodFor.
Preheat your oven to 180 degrees.
To a high speed blender, add the oats, pumpkin seeds and walnuts.
Pulse about 10-15 times until everything is broken down slightly but small chunks still remain.
Transfer to a large mixing bowl then stir in the cinnamon, salt, vanilla, maple, coconut oil and tahini.
Mix well until the mixture starts to clump together.
Transfer to a lined baking sheet and press down firmly into a rectangle. This will help the clusters form.
Bake for about 7 minutes or until the edges are golden then remove from the oven, gently break until clusters then return to the oven for a further 5-7 minutes until evenly baked.
Store in a jar for up to a week.
This recipe was contributed by Ella Farrugia aka @thecuriousavocado