Breakfast, Sweet, Snacks

Tahini, Pecan & Buckwheat Granola

At heart, granola is an incredibly nutritious, delicious and versatile mix of whichever oats, grains, nuts, seeds, oils, sweetener, spices and fruits you fancy.

It's the perfect plant-based food, so there isn't any wonder supermarket shelves are filled with hundreds of varieties – some with a serious price tag attached, even though granola is super easy to make at home.

I've developed a few variations on the basic recipe, this version being my latest love, but please do adapt them however you wish, and have fun experimenting. Swap pecans for almonds, maple for rice syrup, use peanut butter if you're not a fan of tahini, add dates if you love them... There are endless variations, so just have fun!

Yields 1.5 ltr approx


Dry ingredients

3 cups rolled oats

1 cup roughly chopped pecans

1 cup buckwheat groats

¼ cup sesame seeds

¼ cup chia seeds

1 tsp sea salt

2 tsps cinnamon

Wet ingredients

½ cup coconut oil

¾ cup tahini

1 vanilla pod, seeds scraped out, or 1 tbsp bean paste

½ cup maple syrup


  1. Preheat the oven to 180°C/fan 160°C/Gas 4, and line a deep baking dish with greaseproof paper.
  2. Add all the dry ingredients to a large mixing bowl, and stir to combine.
  3. Add the wet ingredients to a small saucepan over a low heat, and warm gently, stirring to combine.
  4. Add the wet ingredients to the mixing bowl, and stir until fully combined. Empty the mixture into your lined baking dish, and place in the preheated oven.
  5. Cook for around 30 minutes, until lightly golden and crunchy. Remember, it will get even crunchier as it cools!
  6. Allow to cool completely before decanting into an airtight jar, where it will keep for several months – if you don't eat it immediately...

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