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This apricot and tahini granola packed with rich, nutty flavour and naturally sweet dried fruit is totally vegan and gluten free. Perfect for sprinkling over yoghurt or porridge, enjoying with plant milk, or snacking straight from the jar. The blend of nuts, seeds, and oats makes it a nutritious choice as it's also refined sugar free, making it a guilt-free treat you can enjoy any time of day.

Apricot and Tahini Granola

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 20 servings as a topping

Ingredients

  • 120g (1 cup) rolled oats
  • 1 tablespoon flax seeds (aka linseeds)
  • 2 tablespoons sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 50g (1/2 cup) cashew nuts
  • 15 g (1 tablespoon) coconut oil
  • 60g (1/4 cup) tahini
  • 30g (2 tablespoons) agave syrup – sub with maple or golden syrup
  • 1/2 teaspoon vanilla extract
  • 115g (1/2 cup) dried apricots

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a baking tray with parchment or a silicon mat
  2. Into a large bowl put the oats, all the seeds and the cashew nuts
  3. Gently warm together the coconut oil, tahini and syrup then stir into the bowl of dry ingredients, making sure everything is well mixed together
  4. Tip onto a large baking tray and spread fairly flat. Bake for 10 minutes, give the whole tray a stir then return to the oven for a further 10 minutes
  5. While it's cooking, roughly chop the dried apricots
  6. When the granola is cool, scatter on the chopped dried apricots then transfer the granola to a sealable jar

Notes

  • This keeps for at least a month at room temperature
  • For an extra bit of luxury add some dark chocolate chips when you add the apricots

Recipe by The Cook & Him at https://thecookandhim.com/recipes/apricot-and-tahini-granola/