February 12, 2019
I like granola, don’t get me wrong. But it is not my FAVORITE thing to eat for breakfast. I like lunch left-overs for breakfast. Sorry not sorry.
But on the other hand I live with someone who is granola monster. His name is Klemen and he is crazy about it. Every-time he is preparing homemade granola he uses coconut oil. But since I am oil-free lately I experimented and came up with this oil-free crunchy granola.
It is really good and simple granola recipe! And unlike a lot of granola recipes out there - it also doesn’t include tons of honey or maple syrup. It is naturally sweetened.
Hope you make it and enjoy in the flavors!
PS.: If you wonder how to eat it here are some suggestions: Straight out of jar, on yogurt, sprinkled over smoothies, for cake topping …
ingredients
For granola
1/4
cup
60
g
tahini
1
blended (or finely mashed) banana
1/2
cup
60
g
hazelnuts (roughly chopped)
1/2
cup
70
g
pumpkin seeds
1/2
cup
30
g
coconut
2
cups
200
g
oats
1/2
tsp
1/2
tsp
salt
2
tsp
2
tsp
cinnamon
pinch
nutmeg
instructions
- 1.
Prepare the mixture
Combine all the ingredients together in a bowl. Spread evenly on a baking tray lined with parchment paper.
- 2.
Bake
Bake for about 20 minutes on 160°C | 350°F, mixing half-way trough.
- 3.
Almost there!
Let the granola cool down and enjoy right away or store in a jar.
wise-ass corner
You can also substitute hazelnuts with some different nuts.
I really didn’t want to add any sweetener. But you can add honey/maple syrup if you want (about 2 tablespoons).
When granola is baked you can add dried fruits to it too (plums, raisins, apricots …).
I make my own tahini. I roast the sesame seeds and them blend them in food processor until they turn out into nice glossy tahini.
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