Salted-Tahini Granola

This simple granola recipe is perfect for the cereal-lovin’ humans out there lookin’ to elevate their breakfast.

When it comes to breakfast (+ lunch and dinner), I want to ensure that the foods you’re choosing to eat are setting you up for:

a) balanced blood sugar

b) a happy, healthy microbiome, and

c) a mind and body that is fueled and nourished.

While I don’t like villainizing foods, I LOVE providing alternatives to foods that set you up for:

a) blood sugar roller coasters (think irritability, low energy, poor focus, sugar cravings)

b) a starving microbiome, and

c) a mind and body that is over/under fueled and undernourished.

Here’s a quick + easy recipe for salted-tahini granola that you can use as an alternative to store-bought cereal, which is typically sugar-filled and fiber-deplete, leading to the green list above.

Resistant starch (from the oats), which the microbiome loves,
Mineral-rich tahini and pumpkin seeds,
Hormone-loving flax seeds (ground),
& everyone’s favorite flavor combo… vanilla + cinnamon + coconut!

Recipe (makes 2 cups, feel free to double!)

1/3 cup tahini (the creamiest, best-priced tahini is found at Persian markets and Walmart)
1/4 maple syrup
1 tsp vanilla
1/2 tsp salt
2 cups rolled oats (organic if possible)
1 tsp cinnamon
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (add for the last 5 minutes of baking!)
1/4 cup ground flax seeds (add after baking)

Instructions

Preheat the oven to 325C.
Combine all of the ingredients together in a bowl, EXCEPT the shredded coconut.
Spread out evenly on a pan, using parchment paper if you have it.
Place the sheet pan on the BOTTOM rack and bake for 20 minutes.
After 20 minutes, mix in the shredded coconut and bake for another 5 – 7 minutes.
Once complete, let the granola cool on the counter before storing it.