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Tahini caramel pretzel granola

Tahini caramel pretzel granola

Tahini caramel pretzel granola is simply the best way to start the day. Seriously, I am addicted to this granola right now. I add it onto oats, yogurt, smoothies and fresh fruit. Autumn is almost at it’s end and the mornings have become very dark and gloomy, which leads to a very difficult way to wake up in the morning. BUT the upside is this granola, it makes me exited to wake up in the morning, even though lately I am ravenous like in all the time…so I have to make another batch very soon!

Tahini caramel pretzel granola is simply the best way to start the day. Seriously, I am addicted to this granola right now. I add it onto oats, yogurt, smoothies and fresh fruit. Autumn is almost at it’s end and the mornings have become very dark and gloomy, which leads to a very difficult way to wake up in the morning. BUT the upside is this granola, it makes me exited to wake up in the morning, even though lately I am ravenous like in all the time…so I have to make another batch very soon!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Tahini caramel pretzel granola

Tahini caramel pretzel granola

Ingredients 

  • Two cups rolled oats
  • 1/2 cup coconut flakes
  • 2/3 cup crushed wholewheat pretzels
  • 1/2 tsp salt
  • 1/2 cup tahini caramel
  • 2/3 cup chopped brazil nuts
  • 1/2 -3/4 cup dried cranberries

Oat cashew yogurt

  • 1 cup quick or rolled oats(soaked in 1 1/2 cup water)
  • 1 cup cashews (covered in water)
  • 1-2 tbsp maple syrup
  • 1/3 tsp salt
  • Yogurt culture
  • fresh fruit

Method

  1. Mix together all the dry ingredients and then pour over the slightly heated tahini caramel.
  2. Mix well and preheat the oven to 175 degrees Celcius.
  3. Spread the granola out on to a baking tray and bake for 10-15 minutes until golden, add the dried cranberries and store in a cool dry area for up to three weeks.

Oat cashew yogurt

  1. Soak the oats for three hours in water and then soak the cashews for three to four hours in a separate bowl. 
  2. Once soaked, blend the oats and then push through a mesh cloth, blend the cashews with the water until smooth and add to the oat milk. 
  3. Add 1/3 tsp salt, 1-2 tbsp maple syrup, and 1 tbsp vanilla essence. 
  4. Heat the milk to lukewarm and add 1 sachet or 11g yogurt culture to the milk, store in a glass container in room temperature for about two days to curdle and foam up. 
  5. Wrap up in a blanket if you’re living in a cold area.
  6. Place in the fridge once thickened to desired consistency and then use within a week or so with granola, smoothies and porridge. 

Notes:

  • instead of the tahini caramel, you can sub the same amount for tahini and maple /agave syrup mixed together.
  • The pretzels can be replaced with other crackers like, crushed wholewheat crackers, popcorn, or even rice crispies.

Hope you love this granola recipe, it’s certainly a batch I’ll be making very very soon.  Perfect homemade gift for someone special this festive season.

M*

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