Four types of seeds plus coconut flakes, tossed with tahini, coconut butter, and maple syrup create the perfect crunchy granola clusters. Eat as a snack or for breakfast with yogurt, fruit, or just good old milk.
If you don’t have some of these ingredients you can replace coconut butter with regular butter, maple syrup for honey or golden syrup and tahini for peanut (or any other nut) butter. The point is you can change whatever you like to your taste.
The trick is also to make sure your mix is ever so slightly wet when it goes in the oven (from the syrup and butter) as this is what will harden and form those crunchy clusters once removed from the oven.
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ¼ cup raw sesame seeds
- ¼ cup linseeds
- ½ cup unsweetened coconut flakes
- ¼ cup raisins
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 1 Tbsp melted coconut butter
- 1 Tbsp tahini
- 1/8 – ¼ cup pure maple syrup
- Preheat the oven to 150C.
- Line a baking sheet with greaseproof paper.
- In a large bowl, combine all of the ingredients, mixing until everything is evenly coated but not too dry looking.
- Spread the mixture out evenly onto the prepared baking sheet.
- Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
- Cool the granola completely before removing.
- Store in a glass or airtight container/jar.
As you can see from the second picture, I added a cup of oats, some sultanas and a little more syrup to one batch of this recipe for a crunchy and substantial breakfast bake.
I would also say that the touch of salt in this recipe is absolutely necessary. It by no means makes the recipe ‘salty’ but really brings out the flavours of the toasted seeds and oats and stops the whole thing being overly sweet. Enjoy experimenting!