Granola is definitely up there on my top list of favourite foods but after recently discovering
how easy it is to make your own, I vowed to never buy store made granola again. (Okay that is a huge exaggeration but it‘s pretty fun to make your own.)
This recipe is uses chocolate tahini (I use the tahini with cocoa from the brand "Grecious") to give this granola a sweet flavour to enhance the hazelnut but I'm sure you can substitute it with any vegan chocolate spread of your choice and still get similar results.
INGREDIENTS
200g jumbo or whole rolled oats
4 Tbsp chocolate tahini
3 Tbsp agave or maple syrup (use less if substituting the tahini for regular chocolate spread)
a small handful pumpkin seeds
handful of hazelnuts
handful of almonds
1 tsp cinnamon
METHOD
preheat your oven to 160 degrees celsius ( or 140 degrees fan)
Roughly chop up your hazelnuts and almonds
In a large bowl, mix together the oats, chopped nuts, pumpkin seeds and cinnamon until well combined
In a separate bowl, mix together your tahini and agave. Heat in the microwave for 20 seconds to melt them.
Pour the tahini mixture into your oats and mix well to ensure everything is coated
Spread the mixture evenly onto a lined baking tray
Bake in the oven for 45 minutes, making sure to check every 15 minutes to ensure nothing burns
Leave to cool completely and store in a glass jar.
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