Always check the labels of the products you use.
Method
- 1
Heat. Preheat the oven to 165 °C (145 °C fan) and line a large rimmed baking tray with baking paper.
- 2
Syrup. In a large bowl, whisk 80 ml maple syrup, 55 g dark brown sugar, 65 g tahini (well stirred), 60 ml olive oil, 2 egg whites if using and 3 tsp vanilla until completely smooth.
- 3
Mix. Add 480 g rolled oats, 150 g flaked almonds, 50 g sesame seeds, 2 tsp flaky sea salt, 2 tsp ground ginger and ¼ tsp ground cardamom and mix until thoroughly coated.
- 4
Spread. Tip onto the lined tray and spread out.
- 5
Bake. Bake for 20 min, then stir and continue baking for about 30 min more, stirring every 10 min, until golden.
- 6
Finish. Scatter 85 g crystallised ginger chopped over the granola, then switch off the oven and leave the tray inside for 2 h to crisp.
- 7
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 3 weeks.
EU nutrition claims
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 40 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.3 g per serving
22.6 % of the 50 g daily maximum · 45.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 266 kcal |
| Protein | 6.8 g |
| Carbohydrate | 33.1 g |
| of which sugars | 12 g |
| of which free sugars | 11.3 g |
| Fat | 12.6 g |
| of which saturates | 1.6 g |
| Fibre | 4.4 g |
| Salt | 0.25 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
