Sesame and dark chocolate is definitely one my ultimate flavour combinations. But the inspiration for this granola came from a visit to “Unframed Ice Cream” in Cape Town after dinner with my friend. Their “chocolate tahini” flavoured ice cream was life changing. Salty, toasty and chocolatey – this ice cream encompassed three of my favourite things. So from that experience, and eating copious amounts of Lindt’s sesame slab, my sesame, dark chocolate granola was born.
- 2 Cups unsoaked steel cut oats / 3 Cups soaked
- 5 Tbsp vanilla
- 4 tsp fine salt
- 1 Cup cooked quinoa
- 5 Generous Tbsp Cocoa
- 1/2 Cup of Sesame seeds
- 1/2 Cup of Chia seeds
- 1 Cup honey
- 4 Tbsp melted coconut oil
- 1 Tbsp coffee powder (dissolved in 3 Tbsp hot water)
- Soak 2 cups of steel cut oats over night, in enough water to submerge the oats by around 1cm.
- Preheat your oven to 190ºC and place your oats tossed with 1 Tbsp melted coconut oil on a baking tray and bake off a bit of the excess moisture (around 5 minutes)
- Remove the oats from the oven and mix in the cooked quinoa, sesame seeds, chia, salt, cocoa, melted coconut oil, coffee and vanilla.
- Place your cup of honey in the microwave until its runny in consistency, then pour one honey over your grain mixture and combine thoroughly.
- Then bake your granola mixture, mixing it around every 10-15 minutes to ensure it doesn’t stick to the bottom of the pan.
- Continue baking your granola until the sesame seeds are golden and the mix is generally dry and crunchy. At that time turn off the oven and leave the granola inside to dry our until the oven has cooled.
- The pop it into an air-tight container or eat it straight off the baking tray!
*It is a looser granola, so don’t expect it to be in big crumbles (due to the lack of sugar)