Sundays are for brunch! Try this tahini-infused dark chocolate granola recipe with dried cranberries and walnuts for a little sweet and savory sesame twist!
Enjoy it with your favorite mylk, atop some almond or coconut-based yogurt, or just as a snack throughout the day:
1 c instant oats
1/4 tsp kosher salt
1 TBSP dried cranberries
2 TBSP chopped walnuts
1 TBSP dark chocolate chunks
1 TBSP tahini*
1 TBSP smooth peanut, almond or cashew butter
2 TBSP maple syrup
Bake at 375 for 8 minutes and then check ~ you can always toast it a minute or 2 more but make sure it browns, not burns. Let it cool to room temp and then crunch away!
*if tahini is not your thing, add 1/2 TBSP more each of the maple syrup and nut butter.