Chocolate Granola with Tahini and Honey
A tasty granola that doesn’t come with a mile long list of ingredients. Honey, tahini and cocoa powder are the main players, resulting in a healthy and wholesome breakfast.
As you already know from this post here, granola is one of my favourite breakfasts. This time I thought I’d go for a chocolate version, as it’s something I’ve been meaning to try for a while. That got me wondering what flavour combination would be best. Finally I decided on tahini, as there is no question that it goes wonderfully with chocolate. It’s also very healthy, and as I’d used it in granola in the past I knew it would work. I purposely kept the ingredient list sensible, as I can get really carried away when making granola. Not everyone has stashes of millet, wheat germ and buckwheat in their cupboards (yes, it’s that bad)!
One of the things I really liked about this version is the lack of intense sweetness. Don’t get me wrong, I love me my sweet granolas. But this was a welcome change. At first I hadn’t realised it would be that different, so I had a bowlful with buttermilk, which is my all time favourite accompaniment. Somehow it didn’t taste right. When I tried it with milk however, I loved it. That made me think that the sourness of the buttermilk was too much without the counteracting sweetness of my other granolas. A few days later I discovered the absolute best combination for this version, which is with Greek yogurt and tinned peaches. Well. That, my friends, crossed the border into dessert territory. A tasty, healthy dessert. What more can one ask for?
I replaced flax seeds with sunflower and pumpkin seeds (lots!) and added some peanut butter powder with the microwaved wet ingredients, as well as few extra spices (nutmeg, etc). Absolutely delicious! Works great as a base recipe *and* for expanding on, well done! Thanks for posting a great recipe!
Ooh your adjustments sound delish! So glad you liked the recipe, and thanks for commenting!