Blueberry smoothie and granola bowls
Try this vibrant smoothie bowl with crunchy granola, blueberries and shaved coconut for a vibrant vegan brunch
Tahini and pistachio granola
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 1 large jar
Skip to ingredients
- 75ml tahini
- 50ml vegetable oil
- 100ml maple syrup
- 1 tsp sea salt flakes
- 400g jumbo oats
- 75g pistachiosroughly chopped
- 75g macadamiasroughly chopped
- 90g mixed seeds
- 2 tbsp milled flaxseed, chia and pumpkin seed mixture
- 100g dried fruit (we used pitted dates)chopped
- yogurt and pistachio creamto serve (optional)
Nutrition: per 45g serving
- kcal218
- fat12.2g
- saturates1.6g
- carbs20.4g
- sugars7.1g
- fibre3.2g
- protein5.1g
- salt0.2g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Line one large or two small baking trays with baking paper.
step 2
Melt the tahini, oil, maple syrup in a large pan, then sprinkle in the salt. Tip the oats, pistachios, macadamias and mixed seeds into a large bowl. Once the tahini mixture is melted and combined, pour onto the oats and stir well to coat.
step 3
Spread out onto a baking tray, clumping some bits together to help create texture. Bake for 35-40 mins, stirring gently halfway. Leave to cool on the baking tray.
step 4
Once cool, stir in the milled seeds and chopped fruit. Transfer to a large jar – the granola will keep in an airtight jar for four weeks.
step 5
Serve with yogurt, chopped fruit and a drizzle of pistachio cream, if you like.
