Homemade granola is super simple to make and this tahini & fig nut free granola is made up of just 8 ingredients. It’s a crumbly granola with a very light flavour – the tahini is very subtle. Because I used tahini, I chose to make it completely nut free by using a mix of sunflower, pumpkin and sesame seeds. It’s delicious with yogurt, in a smoothie bowl, with some milk and berries or by the handful straight out of the jar.
Tahini & Fig Nut Free Granola
- 1/3 C tahini paste
- 1/3 C maple syrup
- 2 tbsp coconut oil
- 2 C rolled oats
- 1 1/2 C mixed seeds I used a mix of sesame, pumpkin and sunflower seeds
- 1/2 tsp cinnamon
- 1/2 tsp Salt
- 1 C dried figs chopped
- Preheat the oven to 160C and line a baking tray with baking paper or a silicone mat.
- Add the tahini, maple syrup and coconut oil to a large frying pan. Heat it on a medium flame, until the coconut oil has melted and the tahini and maple syrup are very liquid.
- Remove from heat and mix to combine.
- Add the oats, seeds, salt and cinnamon to a large bowl and combine. Pour in the tahini mixture and mix well until fully combined.
- Spread the granola in the prepared baking tray in an even layer.
- Bake for 20-25 minutes, until golden brown. Halfway through baking, mix the granola and turn the pan around.
- Remove from oven and allow to cool completely.
- Once cooled, add in the chopped figs.
- Store in an airtight container. It will last about 1 month if stored in an airtight container at room temperature.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.