Banana Tahini Granola
- 400 g jumbo rolled oats (gluten free if needed)
- 100 g 4 seed mix (sunflower pumpkin, sesame & linseed – or your favourite combo)
- 2 ripe bananas peeled and mashed
- 90 g tahini
- 2 tbsp water
- 180 g agave nectar or maple syrup – reserve 40g for the last ten minutes
- 2 tsp vanilla bean paste
- 4 pinches sea salt
- 1 tsp cinnamon optional
- 40 g toasted coconut chips
- 100 g sultanas
- Or see Lisa’s tip for other garnishes
- Pre-heat the oven to 375°F, gas mark 5, 180°C (160°C fan-assisted).
- Line two baking trays with a My Relationship with Food silicon baking mat or parchment paper.
- Sieve the oats to remove the smaller flakes and flour (these are great for making pancakes with) then place the contents of the sieve into a large mixing bowl along with the seed mix and cinnamon (if using).
- In a medium bowl combine the tahini and water until you have a paste-like consistency, then add 140g agave nectar or maple syrup, the vanilla bean paste and sea salt and combine until smooth, taking care not to overmix. Stir in the mashed bananas until everything is just combined.
- Pour the tahini banana mixture into the bowl with oats and, using a spatula, gently fold the wet ingredients into the dry until everything is thoroughly coated.
- Split the mixture between the two lined baking sheets and, using the spatula, spread it out evenly across both.
- Place the trays into the oven for 35 minutes, turning the trays around and stirring the contents every 10 minutes to ensure everything bakes evenly and to prevent burning.
- Remove the trays from the oven and decrease the oven temperature to 350°F, gas mark 4, 170°C (150°C fan-assisted).
- Drizzle the remaining 40g agave nectar or maple syrup over the top of the hot granola, and toss with a spoon to ensure everything is evenly coated in the syrup
- Return the trays to the oven to bake for a further 10 minutes, giving the contents another stir halfway through to ensure even cooking – then turn the oven off and leave the granola in there for a minimum of 30 minutes – this helps to ensure it gets nice and crispy! Although if you don't like your granola too crispy you can leave this stage out.
- Remove the trays from the oven, stir in the sultanas and coconut chips and leave to cool for 20 minutes before gently breaking up the granola into smaller pieces and leaving to cool thoroughly.
- Once cold, tip the granola into a Kilner style jar (or other airtight container) where it will keep at room temperature for up to a week (if it lasts that long!).
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood