Banana Tahini Granola

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If you know me at all you’ll know my love for tahini, well I’m a little low key obsessed with tahini. I have it at least once a day, like in my sweet miso tahini oats which are pretty much on repeat around here and they probably are one of my most made recipes to date. As such, I thought why not combine my love for oats, tahini, bananas, and granola into one? Perfect for dusting over coconut yogurt, chia pudding, straight up snacking, and well whatever else you like to do with granola this got you covered.

I almost forgot to mention that I added some quinoa in there for an extra boost of protein, and it helps make it into chunky clusters. Cause chunks are much better than loose granola in my opinion. Ok, going to make this one short, so here is the recipe!

Emma

Banana Tahini Granola

Makes 3 Cups

Print the recipe HERE

  • 1 ripe banana

  • 1/3 cup maple syrup

  • 1/3 cup runny tahini

  • 3 Tbsp coconut oil (melted)

  • 1 tsp cinnamon

  • pinch sea salt

  • 2 1/2 cups rolled oats

  • 1 cup uncooked quinoa

  • 1/2 cup raw sunflower seeds

  • 1/2 cup crushed walnuts

Method: Preheat the oven to 325 F. In a bowl, whisk together the banana, tahini, maple, and coconut oil. In a second bowl combine the dry ingredients. Fold the dry ingredients into the wet and mix to ensure the ingredients are thoroughly combined. On a lined baking tray, add the granola and press down (don’t spread it because we want to make chunks here!). Bake for 30 minutes and then turn the pan halfway in between bake time. Allow to cool completely and brake into chunks. Add to a airtight container, and store for up to 2 weeks. Enjoy!

Emma HyslopComment