Ingredients

  • 1 cup raw hazelnuts
  • 1 cup raw almonds
  • 500 g gluten-free rolled oats
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp ground flax seeds
  • 1 tbsp cacao powder
  • 1 tsp cinnamon
  • 2 tbsp coconut flakes
  • 150 g tahini of choice (I use hazelnut)
  • 10 Medjool dates

Difficulty : Medium

Serves : 10

Wanna know a secret? I have a pack with this granola in my office. Whenever I have no time to bring or order lunch, this granola is a saviour. Can resist for weeks and it's so filling.

Cooking Steps

  • 1
    Place the oats into a large bowl.
  • 2
    Add the chopped nuts and seeds. I use a food processor to cut them according to my desire!
  • 3
    Add the cocoa, coconut flakes, and cinnamon and mix everything together.
  • 4
    Blend 150g tahini (I love the hazelnut one) with 10 pitted Medjool dates and a bit of water. You should have a smooth sweet paste.
  • 5
    Add it to the dry ingredients and combine all together using your hands. The texture should be sticky and brownish.
  • 6
    Place the mixture on a baking paper and bake at 150 °C for 25 min. Remember to stir and flatten every 5 min to ensure the granola cooks evenly.
  • 7
    Let it cool.
  • 8
    Store in a glass jar.

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