I thought I'd done toasted muesli, that I had my best recipe and wouldn't be needing any more. Every other recipe I've ever seen before or since is full of oil and sugar and just doesn't seem right for breakfast. Then, a few months ago, Jennifer of It Ain't Meat, Babe posted a granola recipe that floored me. Instead of oil and sugar it used tahini and maple syrup. TAHINI. That is genius right there.
To be honest, the tahini isn't obvious in the end product (and I'm tempted to use a little more next time) but it is surely contributing to the unrivalled crunchy golden brown-ness of this granola. The maple syrup, pecans and coconut are just gorgeous but I'm sure I'll find myself tinkering with those too (moar coconut! different nuts! fruit juice!). But don't take these plans as any kind of slight on the original recipe - this granola has brought a smile to my face every morning I've eaten it (and for one 1am dinner besides).
Toasty tahini granola
(very slightly adapted from a recipe at It Ain't Meat, Babe)
3 cups rolled oats
1/2 cup pecans, roughly chopped
1/2 cup shredded coconut
1/4 cup flax seeds
1 tablespoon ground cinnamon
1/4 cup tahini
2 tablespoons sunflower oil
1/4 cup maple syrup
Preheat an oven to 180°C. Line a large baking tray with paper.
In a large bowl, mix together the rolled oats, pecans, coconut, flax seeds and cinnamon.
In a separate small bowl, whisk the oil into the tahini until smooth and then whisk in the maple syrup. (If the tahini is lumpy, try melting the mixture on the stove or in a microwave.)
Pour the wet ingredients over the dry ingredients and mix them together - try to get an even distribution with as little stirring as possible. You might even like to leave a few clumps.
Spread the granola out evenly onto the baking tray. Bake it for 30-40 minutes, until evenly golden, stirring the granola at 10 minute intervals for even baking.