Lemon Tahini Granola

Serves: 8

Prep: 15 mins

Cook: 30 mins

Ingredients

4 tbsp. water

¹⁄₄ cup (40g) pitted dates

4 tbsp. tahini

1 tsp. vanilla extract

2 tbsp. lemon juice

zest from 1 lemon

2 cups (160g) rolled oats

¹⁄₄ cup (30g) pumpkin seeds

¹⁄₄ cup (40g) almonds

¹⁄₄ cup (30g) pecans

1 tbsp. chia seeds

1 tbsp. poppy seeds

1 tbsp. shredded coconut

1 tsp. ground cinnamon

Directions

1. Preheat the oven to 320°F (160°C). Line a baking sheet with baking paper.

2. Blend 1 tablespoon of water with the pitted dates. The amount of water you need will depend on how dry your dates are, so start with 1 tablespoon and add more as required.

3. Add the date paste, tahini, vanilla extract, lemon juice and lemon zest to a large bowl, and mix until well combined. If your paste is very thick add 1 tablespoon of water to thin it. It should be easy to mix but thicker than cake batter.

4. Add the rolled oats, nuts, seeds, coconut and cinnamon. Mix well to combine and transfer the granola to the baking sheet. Spread it out into an even layer and press down with a spatula.

5. Bake in the hot oven for 15 minutes, then carefully flip over and continue to bake for a further 10-15 minutes until golden brown, being careful not to burn the granola.

6. Remove the baking sheet from the oven and set it aside on a wire rack to cool. The granola will firm up into crunchy pieces as it cools.

Nutrition Key

Kcal	Fats	Carbs	Protein	Fibre
238	13g	25g	8g	5g

*nutrition per serving