Tahini and Buckwheat Granola

A crunchy, nutty granola made with buckwheat, tahini and warming cinnamon. Perfect for clusters, breakfast bowls and easy mornings.

Granola is one of those breakfasts I never tire of, especially when it is homemade and full of texture. This version uses buckwheat for a satisfying crunch and tahini for a subtle, nutty depth of flavour.

Egg whites bind the ingredients together beautifully, creating generous clusters without relying on lots of honey. Enjoy it with skyr or Greek yoghurt, chia seeds and fresh or frozen fruit for a breakfast that feels like a treat but supports steady energy through the morning.

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What you need for 12 servings:

• 3 cups rolled oats

• 1 cup raw buckwheat groats

• 1 ½ cup mixed nuts and seeds

• 1 tsp ground cinnamon

• ½ tsp sea salt

• 2 egg whites

• 3 tbsp sesame oil

• 3 tbsp honey

• 3 tbsp tahini

The recipe:

1. Preheat the oven to 180°C and line a baking dish with parchment paper.

2. In a large bowl, mix all the dry ingredients: oats, buckwheat, nuts and seed, cinnamon and salt.

3. In a separate bowl, whisk the egg whites until bubbly. Add the sesame oil, honey and tahini and whisk well.

4. Pour the egg mixture over the dry ingredients and stir until everything is evenly coated.

5. Spread the mixture into the prepared baking dish and press it down firmly with the back of a spoon.

6. Bake for 25–30 minutes, until golden. Stir and press down again halfway through.

7. Et voila!Leave to cool completely, then break into large clusters and store in an airtight container.

   
   

The benefits:

• Supports steady morning energy thanks to fibre, protein and healthy fats.

• Nourishes brain and body with a supply of magnesium, zinc, iron and unsaturated fats.

Per serving:

Protein: 10 g | Fibre: 6 g

Also provides magnesium, zinc, iron and healthy fats.