- coarse spelt flakes: 200 g
- coconut chips: 50 g
- white sesame seeds: 2 tbsp
- nuts (pistachios & walnuts): 50 g
- pumpkin seeds: 30 g
- turmeric powder: 2 tsp
- cinnamon: 0.5 tsp
- coconut oil: 3 tbsp
- tahini: 2 tbsp
- agave syrup: 80 ml
Preheat the oven to 180 °C.
For the granola mix together all of the dry ingredients in a large bowl.
Add the liquid ingredients and stir together well.
Place the granola on a with baking paper lined baking tray and bake in the oven for about 25-30 minutes until golden brown.
Then remove from the oven, allow to cool off and store in an airtight jar.
The granola can be stored for several weeks and tastes especially good as muesli with yoghurt and fruit or as a topping for all-rounders.