granol-la. tahini & coconut and salted peanut granola

This is Cass’ granola. It was made to go with a chia bowl that I am currently working out to serve 4 – will be up on the blog soon. But the granola is tasty on top of other things like natural yoghurt and oats.

This was just asking to be titled after Lola – the Kinks.

It isn’t a sweet granola so if you are putting on natural yoghurt or oats you may want to add some fruit, honey or sprinkle over sugar for sweetness.

This is veganΒ and GF (buy a jar of tahini that says GF)

Makes about 6 serves as a topping

7 heaped tbs shredded coconut

5 heaped tbs salted peanuts

3 heaped tbs quinoa

1 tbs maple syrup

1 tbs honey

2 tbs tahini



Preheat oven to 180 degrees Celsius.

Combine all ingredients in a bowl. Mix well.

Line a baking tray with baking paper and dish out the mixture on to it. Using a spatula, spread into a loose rectangle about 1.5-2 cm high.Β (sorry my phone wouldn’t co-operate with focus but it’s for seeing the spaces)


It needs to bake until light to golden brown, about 15 minutes of baking time. Before this time it may cook more on the outside. I spread the mixture with a spatula after 10 minutes to make sure the cooked outer was moved to the middle and the less cooked pieces went to the outside.

When light to golden brown, take out and turn the oven off. After about 10-15 minutes (once the oven has cooled to 130 degrees Celcius) put the tray back in. Leave in the oven for 30 minutes. The aim of this is to dry the granola out. Take out and let cool, it will harden as it cools. Once cool (about 30 mins) break the granola up.

Place in an air tight plastic container or glass jar.

Lasts a week.



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