Here is a terrific healthy organic homemade tahini granola recipe!
- 3 cups old-fashioned oats
- 1 cup barley (kamut, rye, or spelt) flakes
- 1/2 cup coarsely chopped nuts (such as pecans, almonds)
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened dried coconut flakes
- 1/2 cup millet (or substitute ¼ cup popped amaranth)
- 1 tablespoon chia or flax seeds
- 1 heaping tablespoon ground cinnamon
- Pinch of salt
- 1/3 cup neutral tasting olive oil or coconut oil
- 1/2 cup plus 2 tablespoons good quality (preferably local, raw) honey
- 1/2 cup seed/nut butter (such as tahini or peanut butter)
- Dried fruit (optional)
- Preheat the oven to 325 degrees.
- Line two baking sheets with parchment paper.
- In a large bowl, mix the oats, nuts, pumpkin seeds, coconut flakes, millet, barley flakes, chia (or flax) seeds, cinnamon, and salt. Combine the oil, honey, and tahini (or peanut) butter in a small pot and mix well. Heat over low-medium heat, about 1 minute, stirring until just warmed through. Drizzle the mixture over the granola and mix well.
- Distribute the granola onto two baking sheets. Bake in the oven (upper and middle racks) for about 40 minutes, mixing the granola and rotating the trays every 10 to 15 minutes until the granola turns golden brown. Remove from the oven, mix in the dried fruit (if using), and spread out evenly, and allow to cool.
- Note: The key to forming large granola clusters is to allow the granola to cool completely before removing from the baking sheets. While still warm, gently press down on the granola (with the back of a baking sheet) to help it clump together.