Pre heat oven to 150 degrees and line a baking tray with baking paper. Preheat the oven to 160C fan forced.
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Heat oven to 325F.
Tahini granola. In a large bowl add the oats coconut pumpkin seeds almonds pecans cinnamon and salt. It works equally well in a salad dressing as it does in this granola and helps bind everything together while providing many health benefits including antioxidants iron calcium and healthy fats. In a mixing bowl mash up the banana add tahini maple and vanilla.
Into a bowl add the oats nuts seeds salt and cinnamon. In a bowl or small pot add tahini maple syrup and oil. 1 cup rice syrup.
Mix the tahini olive oil maple syrup and vanilla extract together then pour into the dry ingredients mixing everything together until evenly coated. Pour over your oat mixture. Preheat oven to 350F.
Tahini this versatile ingredient can be drizzled over pretty much any meal sweet or savoury and is a key ingredient in hummus. Add the honey oil tahini and vanilla to a small saucepan and heat until its all combined. 1 cup tahini or other nut butter.
In a bowl mix together the rolled oats and nutsseeds. In a large bowl whisk together the maple syrup tahini melted coconut oil vanilla extract cardamom cinnamon and sea salt. Next add the nuts and coconut shreds.
This tahini granola is a mix of chewy crunchy textures and big sesame flavor. Pour the honey mixture into the oats and stir until everything is coated. Add in the dry ingredients and stir together until you have a thick sticky mixture.
In a large bowl mix together the wet ingredients tahini honey vanilla melted coconut oil. Preheat oven to Gas Mark 3170C150 Fan In a large bowl mix together the oats cinnamon salt almonds hazelnuts and sunflower seeds. Line a baking tray with grease proof paper and spread the granola evenly.
Spread the mixture out on a. Mix the maple syrup tahini and oil in a small bowl then pour over the oat mixture. Warm in a microwave or on the stove until blended.
Toss until everything is well coated. In a separate bowl mix together the maple syrup tahini and vanilla. Line a small baking sheet with parchment paper.
The granola clusters are filled with oats coconut flakes cashews and seeds then tossed together with dark chocolate and golden raisins. Pack into an even layer. Stir to coat everything.
Scrape onto a rimmed sheet pan with a silicone spatula. Pour the wet mixture into the dry and stir well. Tip this onto the baking tray spreading the mixture out.
Drizzle in the maple syrup coconut oil tahini paste and vanilla extract. In a separate large bowl mix. In a large mixing bowl combine the oats shredded coconut almonds pistachios pumpkin seeds sunflower seeds cardamom cinnamon and salt together.
Spread the granola on the baking sheet. Bake for 10 minutes at 150 degrees. Preheat your oven to 180C350F.
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