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TAHINI CARDAMOM GRANOLA

by Danish Wadhwa

TAHINI CARDAMOM GRANOLA

I always thought that making granola was for people who had way too much time on their hands. Well looooook at that - not only do I have a lot more time on my hands but I can’t believe I ever even bought granola from a packet before! Not only is it insanely easy to make, but you can literally make your own perfect granola - no more buying 3 packets and then combining - you can make it all by yourself all at once. Below is a variation that I have tried and tested, and once you’ve had tahini granola, you’ll never want to eat regular granola ever again!

Ingredients:

3 x cups jumbo oats

1 x cup nuts (I used almonds)

1 x half cup of tahini

1 x half cup of honey

3 x tablespoons of melted coconut oil

2 x teaspoons of vanilla extract

1 x teaspoon of sea salt

1 x teaspoon of ground cardamom

1 x teaspoon of ground cinnamon

Method:

  1. Pre-heat the oven to 165 degrees.

  2. Combine the oats and nuts into a large mixing bowl and set aside.

  3. In a separate bowl, combine the rest of the ingredients and mix REALLY WELL (the tahini I use is super runny, but if you’re finding your tahini on the solid side, put it in the oven for 20-30 seconds so it can soften).

  4. Combine the mixture to the oats and nuts and make sure the oats are evenly coated (take your time doing this to ensure that it’s done right).

  5. Lay out the oats mixture onto a baking tray, making sure to spread it out thin and even.

  6. Put it in the oven and set an alarm for 12 mins 30 secs - every time it goes off, open the oven and give the mixture a good stir (make sure the golden bits are fully turned over so the back gets cooked through).

  7. Keep repeating this on a 12 mins 30 secs stopwatch (I did it 3 times before I was happy with mine).

  8. Remove from the oven and let it cool down for 30 minutes before sealing in an airtight container and storing at room temperature.

This should be consumed within 3 weeks (but will most likely last approx 4 days). Never thought that tahini could be this versatile did you?

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