Homemade Granola

I always mention on my Instagram posts that I make my own granola, and many of you have asked for the recipe. Usually, I don't measure my ingredients and just put what I have at home in my mix, but I thought I would share the recipe of the last batch I've made.

For 1 jar

Ingredients:

• 1 1/2 cups oats

• 1 tbsp tahini

• 2 tbsp maple syrup/ agave syrup/ honey if you use that

• 1/2 cup nuts or seeds (I've used a mix of walnuts, pumpkin seeds, peanuts, and cashews)

• 1/2 cup of dried fruit (in my case raisins, dried blueberries, dried pineapple)

• 1 tbsp flax seeds

• cinnamon to taste

• a pinch of salt

Directions:

Preheat your oven to 200 °C and prepare a baking sheet with baking paper or a silicone mat for baking.

In a small bowl mix the tahini (you can use any nut butter instead, I have made it with peanut butter and cashew butter too and both were delicious), liquid sweetener of choice, cinnamon, and salt and microwave for a few seconds to thicken it up a little bit. Mix all the dry ingredients in a large bowl, you can use anything you like, you can add any nuts, seeds, or dried fruits to it, and it works with only oats too. Once it's all mixed add the sweet tahini mixture and stir well. It should be a bit sticky, so if it's too dry add a tiny bit of water to it. Spread it on your baking sheet and gently push it down and together so it can form bigger clusters. Bake it for 5 minutes, the really gently stir (try not to break the clusters too much. Repeat this baking and stirring a few times, until the granola is golden brown ( it should take 10-20 minutes depending on your oven, so make sure to keep an eye on it and stir frequently). Once it's ready, take it out of the oven and let it cool on the baking sheet completely. It will be a bit soft at first but trust me it's going to get crispy when it cools down.

Transfer to a mason jar with a lid and enjoy with plant milk, fruit, or on top of smoothie bowls, but it also makes a great gift, so if you have some extra give it to a friend!