This recipe for tahini-chocolate granola is refined sugar-free, gluten-free, and dairy-free, can be made vegan and it tastes sooo goood!
Most days require an early rising and this may cause problems. People around me better take precautions while I am dealing with my tired self. Just avoid sudden movements and pour me a coffee, after that you’ll be fine, we all be ok. I have been very good about running in the morning for the last weeks (who knew?), which calls for more than caffeine, my body needs fuel but on the other side who can run with a full belly? So I started having two breakfasts every day, great idea, we all should! To get out of the door I ate a banana until I needed a break from them. This tahini-chocolate granola is my current favorite fast and easy breakfast. I can have just enough to get me going, and it is very yum. Most mornings I don’t even mind eating this granola again for my second (real) breakfast and just now I slowly started adding some banana slices.
This tahini-chocolate granola like most granolas comes with heart-healthy oats and nutritious seeds but it’s flavored with chocolate and sesame and tastes very good and not at all like hippie food. And there is just enough natural sweetener so it won’t give me a sugar-high. To balance the chocolate flavor I added tahini and sesame seeds as well as toasted sesame oil, and they give the granola a nice warm flavor without needing spices like cinnamon.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. Milne
- 270 g / 3 cups rolled oats
- 80 g / ½ cup sesame seeds
- 50 g / ½ cup unsweetened coconut flakes
- 35 g / ¼ sunflower seeds
- 60 g / ½ cup shelled hemp seeds
- 60 g / ½ cup walnuts, chopped
- 3 tablespoons unsweetened cocoa powder
- 130 g / ½ cup tahini (sesame paste)
- 60 ml / ¼ cup olive oil
- 60 ml / ¼ cup honey or maple syrup
- 2 teaspoon sesame oil (optional)
- Preheat the oven to 175 C / 350 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl combine dry ingredients: oats, sesame seeds, coconut flakes, sunflower seeds, hemp seeds, walnuts, and cocoa powder.
- In a medium bowl mix wet ingredients: tahini, olive oil, honey, and sesame oil (if using). Pour over the oat mixture and stir well. Call me lazy but I use the stand mixer with the paddle attachment for this.
- Pour the mixture onto the prepared baking sheet and spread granola into an even layer.
- Bake for 30 minutes stirring every 10 minutes to prevent it from getting too dark at the edges.
- Let cool completely and store in an airtight container at room temperature. Serve with yogurt and milk and fresh fruits or dried fruits.