METHOD

• PREHEAT OVEN TO 180 DEGREES AND LINE A LARGE OVEN TRAY/PAN WITH BAKING PAPER

• MIX TOGETHER TAHINI, SYRUP AND OIL UNTIL COMBINED, THEN ADD IN ALL REMAINING INGREDIENTS, ENSURING EVERYTHING IS THOROUGHLY COATED IN OIL/SYRUP MIXTURE

• PRESS MIXTURE INTO PAN, TRY TO COMPACT IT RATHER THAN SPREAD IT OUT SO THAT IT STICKS TOGETHER, COOK FOR 10 MINUTES, THEN ROTATE PAN ON SHELF, COOK FOR ANOTHER 10 MINUTES, ROTATE, THEN COOK ANOTHER 5-10 MINUTES OR UNTIL MIXTURE IS TOASTY AND GOLDEN (WILL DEPEND ON YOUR OVEN)

• ALLOW TO COOL COMPLETELY.  I LET MINE SIT IN THE OVEN (AFTER IT HAD COOLED) OVERNIGHT

• ONCE COOLED AND CRUNCHY, BREAK INTO SMALL CLUSTERS AND STORE IN AN AIR TIGHT CONTAINER

YOU COULD ADD IN OTHER NUTS/SEEDS OR DRIED FRUIT.  YOU COULD ALSO ADD IN SOME RAW CACAO TO MAKE CHOCOLATE TAHINI GRANOLA

* IF GLUTEN INTOLERANT, YOU COULD USE QUINOA/SPELT FLAKES INSTEAD OF OATS

** HONEY/MAPLE SYRUP/ANOTHER SWEETENER COULD BE USED INSTEAD OF RICE MALT SYRUP IF PREFERRED

*** PICTURED ABOVE WITH CHIA PUDDING WITH BLUEBERRY COMPOTE