Give your morning meal a healthier twist and get ahead on your five a day quota by adding seasonal vegetables to breakfast especially with this Tahini Granola recipe. And to make sure you’re good to go till at least lunchtime put an egg on it. The lovely Martina from Food therapy also shares some absolutely delicious breakfast bars, bowls and the fluffiest lightest egg free pancakes, guaranteed to get you out of bed.

Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.
AA Gill

Makes one jar

Prep time 45 minutes


2 cups oats 

¼ cup almonds,
roughly chopped

½ cup of mixed seeds (sunflower, poppy, chia or pumpkin)

¼ cup hemp seeds

3 tbsp. coconut or vegetable oil

¼ cup honey or maple syrup

¼ tahini 

1 tsp. salt

1 tsp. ground cinnamon (optional)


Preheat your oven to 180°C. Line a rimmed baking sheet with parchment paper. Toss oats, almonds and seeds in a large bowl. Whisk honey, tahini, oil, salt, and cinnamon in a medium bowl until combined. Pour tahini syrup over the oat mixture and mix it until evenly coated. Scrape onto prepared sheet. Bake granola, tossing it every 10–15 minutes, until golden brown, about 30–35 minutes total.

Leave to cool and crisp up on baking sheet.

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