Tahini & Cardamom Granola – to be served as a part of ‘Breakfast Meze’ with yoghurt or milk, fresh fruit and bread or pastries.
My boyfriend is a granola addict, so I decided to make this as a Middle Eastern twist on his favourite weekday breakfast (at weekends it’s bacon. Lots of bacon.)
Really good with Greek yoghurt and fresh berries, and a drizzle of honey on top if you like it a bit sweeter although I personally don’t think it needs it! The tahini adds a totally different flavour, and it was interesting using it in a sweet dish as opposed to the usual savoury ones.
This mix will last for 10-14 days when kept in an airtight jar or container, but I can’t see it lasting that long in our house! Maybe I should put @jmayes90 on portion control… 🤔
ps. this is not dinner this evening – this bowl is going straight in a Tupperware for his breakfast tomorrow!
Ingredients: rolled oats, desiccated coconut, mixed seeds, dates, walnuts, goji berries, flaked almonds, ground cardamom, cinnamon, maple syrup, coconut oil, tahini, vanilla extract, sea salt.
Method: basically just mix all dry items together in a large bowl, add the wet ingredients, stir it all up then bake in the oven for about half an hour, mixing occasionally to make sure everything gets cooked and browned evenly.