Quick and easy tahini ginger granola with chocolate clusters and dried apricots. Perfect way to get out of a breakfast rut!
Granola is the perfect option for homemade breakfast cereal that is equal parts delicious and nutritious. While the flavor of fruity pebbles might taste great in the moment, it lacks substance; two or three bowls keep you full for about 4.8 seconds. Granola also packs a punch when it comes to protein, vitamins, fiber, and feel-good energy that lasts till lunchtime! This recipe is an easy, great way to break out of a breakfast rut with its unique flavor profile. It’s also gluten free and dairy free, if you use a dairy free/vegan, high quality brand of chocolate chips.
Granola is extremely versatile, both in the flavor combinations, which are pretty much endless, and in the mix-ins. Today’s recipe is Easy Gluten Free Tahini Ginger Granola with chocolate clusters and dried apricots, but you could also add banana chips, dried cranberries, shredded coconut, or whatever sounds good to you! The taste is subtle, but the combination of sesame, ginger, and maple combined with chocolate and apricots is simply irresistible.
While store bought granola is convenient, it tends to be quite high in sugar. This tahini granola is an easy and quick option if you want a healthy alternative that’s naturally sweetened. You can opt out of using chocolate chips if you’re trying to cut out extra sugar, but they do add to the delight factor, and I’m always happiest when I have at least a little chocolate to start my day! The instructions are super simple: combine the wet ingredients on the stove and pour over the dry ingredients. Stir in a couple whipped egg whites(this is the secret to forming crunchy clusters!). Bake. Add the mix-ins. That’s it!
There are a myriad of ways to eat granola, truly just about endless options. You can pour milk over it. You can stir it into yogurt. Top smoothie bowls with it. I like to eat it mixed into my oatmeal(yes I like carbs with my carbs). You can eat it dry like trail mix, which is a great pre-workout snack or can be used as fuel during a hike. Keep a baggy of it in your gym bag, or as a car snack for when hunger strikes between errands.
If reading about granola is making you hungry, go make some right now! It only takes about 30 minutes!
EASY GLUTEN FREE TAHINI GINGER GRANOLA WITH CHOCOLATE CLUSTERS (GF, DF)
Yield: approximately 8 heaping cups
What You'll Need:
2 cups whole rolled oats
1 cup quick oats or quinoa flakes
¼ cup sesame seeds
½ cup + 2 tablespoons tahini
⅓ cup pure maple syrup
1½ teaspoons ground ginger
½ teaspoon fine sea salt
½ tablespoon vanilla extract
2 egg whites
¾ cup unsweetened diced dried apricots
½ cup semi sweet chocolate chips, optional (dairy free/vegan brand if desired)
How To Make it
1. Preheat the oven to 350 degrees. In a small saucepan over low heat, combine tahini, maple syrup, ginger, salt, and vanilla, stirring until melted together and smooth.
2. Meanwhile, in a large bowl combine oats, quinoa flakes(if using) and sesame seeds.
3. In a separate bowl, beat the 2 egg whites on high for two or three minutes, or until stiff peaks form.
4. Pour the saucepan’s ingredients over the dry ingredients and carefully stir until the oat mixture is evenly coated. Allow to cool a couple minutes, then stir the whipped egg whites into the granola.
5. Spread the oats over a baking tray. Make sure to use a sheet of parchment paper underneath the granola to prevent it from sticking to the tray.
6. Bake for 25-30 minutes, or until golden brown. It helps to stir it at least once to ensure even baking.
7. Remove from the oven and allow to cool for a couple minutes, then stir in the apricot pieces and chocolate chips, mixing so that the chocolate chips slightly melt and chocolatey clusters form.
8. Allow it to cool. Store in an airtight container or a Ziplock bag.
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Abby
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