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


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.

*Item not available online but is available in your local GoodFor store.

This recipe was contributed by Ella Farrugia aka @thecuriousavocado.