Saturday, February 21, 2015

cinnamon + tahini granola

And here we are again, at my favorite meal of the day: breakfast. It comes around every morning and sets the tone for the whole day. It should be packed with nutrients and whole grains that get you going and keep you going. My go-to morning meal involves a smoothie with some sort of greens (kale, spinach, spirulina, or other greens powders) and topped with granola. Store bought granolas can be loaded with sugar and they're expensive! I love making my own granola; hand picking which seeds and grains I want and controlling the sugar content.

  • 4 cups rolled oats
  • 2 cups buckwheat groats
  • 1 cup millet (optional)
  • 1/2 cup pepitas
  • 1/2 cup hemp seeds
  • 1 Tbsp cinnamon
  • pinch of salt
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 1/4 cup peanut butter 
  • 1 tsp vanilla

Start by preheating the oven to 350 degrees F and measuring out all dry ingredients (from oats to hemp seeds). I have noted that the millet is optional, this is because it may be too crunchy for some people. I love the extra crunch, but if you aren't into it, just do extra buckwheat or oats.

In a small saucepan, melt pb, tahini, maple syrup, oil, vanilla, salt, and cinnamon. Once melted into a saucy substance, drizzle over dry ingredients and toss. Make sure everything gets a good coating. Spread half of granola onto a cookie sheet lined with parchment paper. If you have two sheets you can do them both at the same time, its just good to spread it in a thin layer rather than piling it all onto one sheet. Bake for 20-25 minutes, tossing once to avoid burning the edges. 

Allow to cool and store in airtight container (if possible). This makes a huge batch so you can enjoy healthy hearty breakfasts for weeks!

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