Tahini paste (sesame paste)
½ teaspoon(s), level
Frozen Mixed Berries
300 g, fresh
0% fat natural Greek yogurt
- Preheat the oven to 170°C, fan 150°C, gas mark 3. Put the oats and almonds into a mixing bowl.
- Combine the tahini, maple syrup, oil and cinnamon in a small bowl with a pinch of salt, and pour this mixture over the oats and almonds. Mix together until everything is coated – this is best done with your hands.
- Line a large baking tray with baking paper. Add the oat mixture and spread out into an even layer. Bake for 15 minutes, then add the coconut and pumpkin seeds, toss everything together and bake for a final 10 minutes until golden.
- Remove from the oven, leave to cool completely, then serve the granola with the berries and yogurt.