maple tahini granola

Fun backstory: my friend Lauren and I found and modified this breakfast recipe for a corporate Mindful Morning event in Brooklyn – we baked the granola and prepared matcha lattes in her apartment before hauling it all in an Uber to deliver to happy guests.

I did this several times all over Manhattan for corporate and group events – sometimes up and down multiple subway station stairs while carrying multiple heavy bags of food and beverages.

(Insane in hindsight, but so worth it.)

It was such an enormous pleasure to collaborate with Lauren and other lovely friends who participated like Paige, Hannah of Matchaful, and my eventual co-pilot Aditi.

I really cherished sharing Mindful Mornings in NYC and am happy to share a piece of it with you 🙂

What’s one of your go-to morning meals?

(I also love muesli and yogurt, pancakes, oatmeal, eggs, avocado toast, and French viennoiseries.)

Take good care,

S

spiced maple tahini granola

makes approximately 2 cups for 1⁄3 cup serving size
modified from Diary of an ExSloth by 80/20 wellness and sasha yoga + wellness© free of dairy, gluten, soy, refined-sugar

ingredients

• 1 1⁄2 cups gluten-free rolled oats
• 2 Tbsp raw sunflower seeds
• 2 Tbsp raw pumpkin seeds
• 1 1⁄2 Tbsp raw or blanched almonds, chopped (sub nut or seed of choice)
• 3 Tbsp unsweetened shredded coconut
• 1 tsp cinnamon, ground
• 1⁄2 tsp cardamom, ground
• 1 generous pinch sea salt
• 3 Tbsp melted coconut oil or butter / ghee
• 2 1⁄2 Tbsp tahini (sub nut or seed butter of choice)
• 3 Tbsp maple syrup (sub coconut sugar, lucuma powder, monkfruit, or maple sugar)
• 1 tsp pure vanilla extract or 1⁄2 tsp vanilla powder

instructions

• Preheat the oven to 350° F / 175°C and line a baking sheet with parchment paper.
• In a large bowl, combine the rolled oats, coconut shreds, nuts, seeds, and spices.
• In a small bowl, whisk together the melted coconut oil, tahini, maple syrup and vanilla extract until smooth and pourable – heat gently on the stove if necessary.
• Pour the wet ingredients into the dry and mix with a spatula until well combined.
• Spread the mixture evenly onto the prepared baking sheet and bake for 20 minutes
• Stir halfway through for even cooking – move the outer browned edges to the middle. Remove the baking sheet from the oven and place the pan or parchment paper on a wire rack to cool if possible – it will get crunchier as it cools.
• Serve with Greek or coconut yogurt, milk of choice, or on its own as a snack.
• Store in a cool place in an airtight container for 5-7 days.
• Option: after baking / before storing, or as a topping, stir in chopped dried fruit of choice like figs (my preference), dates, or apricots.