Okay, everybody needs a jar of this on their kitchen shelf. Nori Granola is AWESOME!
So very moreish, so very good for you, so very easy to throw atop anything for a nutritious breakfast in a hurry. It doesn’t stop there, add to soups, stews, salads. We added it to some overnight oats the other day to stunning effect.
It’s my new favourite thing, I could munch on this all day long, and I do!
You get the point, nori granola is a must have item.
35 mins | makes a lot! (1kg) | very easy
2 tbsp tahini
3 tbsp maple syrup
1 tbsp miso paste
2-3 tbsp water
½ lemon, zest
1 ¾ cups oats
3 tbsp sesame seeds
2 tbsp black onion seeds (nigella)
1 tbsp hemp hearts
1 tbsp linseeds
½ cup skin-on almonds
½ tsp ground black pepper
pinch sea salt flakes
pinch cayenne pepper
2 sheets nori
Whack the oven up to 180°C / gas 4 and line a large baking tray with greaseproof paper.
Mix the first 5 ingredients together in a largish bowl to a smooth batter-like paste.
In another large bowl, combine the oats, seeds, almonds and spices. Cut the nori sheets into 1cm wide strips then tear the strips into small flakes over the oats.
Pour the tahini mixture over the oats and stir it all together until it’s well combined.
Tip into the baking tray and spread it out evenly over the tray. Bake for 20-30mins or until it feels dry. Do check on it frequently and give it a little stir around during baking so the bits round the edges don’t burn. Leave to cool.
Then transfer what you haven’t eaten already into an airtight jar where it will last for at least 2 weeks.
Source: Heidi Swanson started the craze in 2015, this particular recipe is from One Green Planet which adds to Heidi’s simpler version. Of course, we’ve adapted ours a bit too. That’s just the way it is!