Chunky clusters of toasted oats with crunchy pecans, cashews and sweet medjool dates. This homemade granola outshines any shop bought version and is packed with flavour, textures, fibre and nutrients. Make a big batch to last you throughout the month and serve with milk or on greek yogurt with a drizzle of honey or maple syrup.
Time to prep : 10 minutes
Time to bake : 40 minutes
Servings : ~ 25 x 30g servings
Ingredients
300g rolled or jumbo oats
150g pecans
100g cashews
80g coconut flakes
80g flaked almonds
60g sunflower seeds
60g hemp seeds
40g sesame seeds
8 medjool dates, pitted
2 tsp cinnamon
2 tsp salt
150g tahini
150ml maple syrup
150ml olive oil
2 tsp vanilla extract or essence
Method
Pre-heat a fan oven to 140ºC and line a large 9 x 13" baking tin with baking paper.
Use scissors or a sharp knife to cut the medjool dates into chunks.
In a large mixing bowl, add the oats, pecans, cashews, coconut flakes, flaked almonds, sunflower seeds, hemp seeds, sesame seeds, cinnamon, salt and chopped medjool dates. Stir well the mix everything together.
In a large saucepan over a low heat, add the tahini, maple syrup, olive oil and vanilla. Stir everything together with a spatula and keep on the low heat until the tahini has softened and everything is smooth and pourable.
Pour the wet ingredients in with the dry ingredients and mix well.
Tip everything into the lined baking tin and press firmly down with the spatula.
Bake for 40 minutes, rotating the tin half way through to make sure everything is even in colour.
Remove from the oven and let it cool completely in the tin. Then, remove from the tin and use your hands or a wooden spoon to roughly break the granola into chunky clusters.
Nutritional Information
(per 30g serving)
316 calories
7g protein, 21g carbs, 22g fat
Notes
Vegan.
Store in a large jar or airtight container for up to 3 months.
You can mix in and out different seeds and nuts depending on what you have in the cupboard and what you love - just make sure to stick to the same ratios and have a mixture of larger nuts and smaller seeds to help everything 'stick' together.
The two key elements to creating chunky granola clusters is to make sure everything is firmly pressed down in the baking tin before baking and also to let it cool completely before breaking it apart.