Making homemade granola is very satisfying, you can basically throw in your favourite nuts and seeds and it always turns out delicious. But this tahini almond granola with dried cherries is my favourite. The added tahini gives the granola a subtle nutty richness and the dried cherries are gorgeously sweet and slightly sour at the same time.
This granola is one of the few things I’ll swap for toast in the morning, and as a toast addict that’s saying something. And its definitely on my short list of best things to make at home because the shop versions are often surprisingly sugar laden or contain palm oil – so its wonderfully nurturing to know you are eating a super delicious breakfast or snack that is 100% good for you!
Tahini, almond & dried cherry granola (GF, Vegan)
Ingredients
- 180g | 2 cups oats (gluten free optional)
- 40g | ½ cup almonds, roughly chopped
- 70g | ½ cup pumpkin seeds
- 70g | ½ cup sunflower seeds
- 2 tablespoons coconut oil
- 2 tablespoons tahini
- 4 tablespoons honey
- 40g | ¼ cup dried cherries, chopped
Method
- Preheat the oven to 150C | Gas mark 2
- In a large bowl, mix the oats, almonds, pumpkin seeds and sunflower seeds
- Place the tahini, honey and coconut oil in a pan and stir over a gentle heat until melted
- Pour the wet ingredients into the dry ingredients and mix well
- Spread the mixture evenly over two baking trays and place in the oven
- After 10 minutes give the granola a light mix
- Continue baking for a further 10-12 minutes or until golden brown (watch carefully so as not to burn)
- Leave to cool on the trays until crunchy and add the dried cherries
- Transfer to an airtight container to store