Before I found this recipe I was on a serious hunt for one that was healthy. I would read the packaging of store bought ones, and be disappointed by all the added corn syrup/vegetable oils.
This granola is easy, crunchy, healthy, and tasty - what more could you want!!
Lately I’ve been adding in two cups of puffed brown rice (I get the Nature’s Path Organic brand one from Whole Foods), and it’s soooo good. It also bulks it out a bit since nuts can be expensive.
Make sure that your tahini is from the ethnic food section, and not from the health food section. You need it to be smooth and runny, and not thick and raw.
I make a batch every Sunday and eat it throughout the week for breakfast.
My favourite way to eat it is with almond milk, and then topped with dried cranberries and either a banana or half an apple.
The recipe is adapted from one by Anna Pippus.
2 cups rolled oats (I use Bob’s Red Mill Gluten Free Rolled Oats)
1/2 cup shredded coconut (This kind is great)
1/2 cup chopped walnuts
1/4 cup pumpkin seeds
1 tsp cinnamon
1/4 tsp salt
1/4 cup maple syrup
1/4 cup tahini ***
1 tsp vanilla ***
2 cups of Nature’s Path puffed brown rice crisps (optional)
*** NOTE - if you’re adding in the rice puffs, you’re going to need in a bit more liquid as well. I fill up my 1/4 cup measuring cup halfway up with maple syrup, and then the remainder of the way with tahini (so an extra 1/8’s of a cup of each).
Mix dry ingredients. Mix wet ingredients. Combine! Spread onto baking sheet.
Bake at 325 for 20 minutes, stirring after ten.
Once cooled, mix in brown rice puffs (if you want), and then store in a sealed container.