CHOCOLATE TAHINI GRANOLA
A good, healthy granola is a must-have
because it is so super versatile: Good for
just grabbing a handful and snacking on,
eating as a cereal with a plant-based milk,
adding to fruit salads, making parfaits
or using in desserts are just some of the
immediate uses that come to mind. This
version has a fun twist or two, using tahini
and coconut oil.
Makes: 400 g (4 cups) granola
• 60ml (¼ cup) coconut oil, melted
• 60g (¼ cup) tahini
• 60ml (¼ cup) pure maple syrup or
agave nectar
• ½ tsp salt
• 2 tbsp cacao powder
• 1 tsp ground cinnamon
• 80g (3 cups) rolled oats (certified
gluten-free, if necessary)
• 28g (¼ cup) pecan pieces
- Optional toppings:
• Vegan yoghurt
• Almond milk
• Cashew cream
• Fresh berries
1 Preheat oven to 175°C (Gas Mark 4, 350°F).
Mix the melted coconut oil, tahini, maple
syrup, salt, cacao and cinnamon in a bowl,
keeping the mixture warm and liquid.2 Add the oats and pecans and mix well.
Spread the mixture evenly on a baking
paper–lined baking tray and bake for 15
minutes. Stir with a spoon and bake for an
additional 10 minutes. Let it cool and then
store in an airtight container.- Recipe and image from Easy Vegan breakfasts and
lunches by Maya Sozer. Cover and book design by
Page Street Publishing Co. Photography by Maya Sozer.
Per 100g
Calories 552, Fat 42g, Saturates 21g, Carbohydrates
31g, Sugars 12g, Protein 9.1g, Salt 0.34g