Need more breakfast inspo? What about a breakfast cookie. They’re oaty and delicious and a bit of a change from the usual breakfast options. Don’t want chocolate? Try adding cinnamon, honey & raisins instead. I like mine with Greek yoghurt, fresh fruit & berries.

Method

Measure out the coconut oil, honey and tahini into a saucepan and melt together and stir until it creates a smooth consistency.

Chop the almonds in to rough chunks and add to a large bowl with the oats & sesame seeds. Stir in the honey tahini mix.

Pour the mix on to a baking tray in a fairly even layer.

Bake for around 40 minutes, stirring every 10. I know it’s annoying to stir it, but otherwise the top will burn and the underneath won’t crisp. It’s worth it.

Remove from the oven and tip the granola out on to some baking paper, trying to keep as many big chunks as possible (you can break these top later if you want to). If you don’t tip out the granola it will stick to the tray as it cools.

When cooled, break up in to chunks of your desired size, and store in an air tight container.