Vegan Tahini Granola with Maple Syrup Recipe
Making your vegan granola is much healthier than the ones you can buy, and you can add or take away the ingredients to satisfy your taste.
Our vegan tahini granola recipe with maple syrup is a super combination of nuts and seeds high in essential fats, vitamins and minerals for a balanced vegan breakfast recipe.
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The ingredients in our homemade vegan tahini granola recipe are delicious and also support your body. The oats are the base of the granola and are loaded with vitamins and minerals.
Oats are one of the best ways to start your day as they have a high amount of carbohydrates and fibre but are also protein.
They are also a good source of manganese, phosphorus, magnesium, copper, iron, zinc and vitamin B1 among others, making them highly nutritious. This vegan granola recipe can also be made gluten-free by using gluten-free oats.
We’ve then added the tahini in this recipe which makes our vegan granola recipe rich and indulgent but also a good source of calcium. That’s because tahini is made from sesame seeds which are high in calcium.
To go with the oats and tahini, we’ve chosen brazil nuts, almonds, sunflower and pumpkin seeds for our vegan granola. You can use other nuts and seeds, but you may want to consider their benefits first.
The brazil nuts contain high amounts of selenium. Selenium is an essential mineral, and brazil nuts are packed with it, which makes this vegan granola recipe a great way to include selenium in your vegan diet.
Almonds are added and are a good source of calcium and contain lots of healthy fats, fibre, protein, magnesium and vitamin E.
Our vegan granola recipe also boasts sunflower and pumpkin seeds. Sunflower seeds are high in protein, iron and zinc, among other vitamins and minerals and pumpkin seeds are a good source of magnesium, manganese, phosphorus, iron and copper.
This selection of ingredients is superb, but you may prefer hazelnuts, walnuts or pecans, and you can play with the granola recipe to add or take away nuts, though leave the base of oats and tahini.
Once you’ve made your tahini vegan granola recipe, transfer it to an airtight container and keep it in the refrigerator for up to five days.
This is a perfect vegan breakfast recipe to make at the weekend and enjoy throughout the week.
Total Time: 33 mins-37 mins
Prep Time: 15 mins
Cook Time: 18-22 mins
Servings: 2
Rating:
Total Time: 33 mins-37 mins
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 1 1 Tbsp coconut oil
- 1 1 Tbsp maple syrup
- 1 1 Tbsp light tahini
- 57.5 57.5 grams jumbo porridge oats
- 1 1 Tbsp pumpkin seeds
- 1.5 1.5 Tbsp sunflower seeds
- 20 20 grams brazil nuts, thickly sliced
- 20 20 grams unblanched almonds, halved
- 0.125 0.125 tsp ground cinnamon
- To Serve (per person)
- 62.5 62.5 ml unsweetened almond milk
- 0.25 0.25 small banana, sliced
- 12.5 12.5 grams blueberries
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4 and line an 18 x 28-cm/ 7 x 11-inch shallow baking tin with a sheet of non-stick baking paper.
- Put the coconut oil, maple syrup and tahini in a medium saucepan and heat over a low heat, whisking from time to time, until the coconut oil has melted and the mixture is smooth.
- Take off the heat and stir in the oats, seeds, nuts and cinnamon.
- Tip the oat mixture into the lined tin, spread into an even layer and bake in the preheated oven for 10–12 minutes.
- Remove from the oven and stir the darker outer mixture into the centre and the paler centre out to the edges. Return the tin to the oven and cook for 8–10 minutes more, until the granola is evenly coloured and crisp.
- Leave to cool in the tin, then break into chunky pieces and transfer to a clip-top jar or plastic container, seal with the lid and store in the refrigerator for up to 5 days.
- When ready to serve, put 85 g/3 oz of the granola in a bowl, pour over the milk and serve with sliced banana and blueberries.
Fancy something savoury for breakfast?
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