As you begin experimenting with IF (intermittent fasting) your body slowly transitions from burning glucose to burning fat. Since granola traditionally includes a lot of fast carbs that spike insulin and inflammatory hormones it easily conflicts with the goals of intermittent fasting. That doesn’t mean a girl can’t have a satisfying upgraded granola snack that is as healthy and tasty as the sugary stuff! In this recipe, healthy fats from the tahini, coconut oil, nut, and seeds satisfy your hunger while the mulberries add just the perfect hint of sweetness and texture. This granola boasts a healthy amount of fiber and polyphenols both of which greatly prevent your body from harboring toxins that age us and steal our beauty. Enjoy my favorite granola in the afternoon with some coconut-based yogurt, or just by the handfuls!
Serves: 16 servings
1/2 cup organic tahini
1 tablespoon coconut oil, melted
1 1/2 tablespoons raw honey or monk fruit powder
1 teaspoon Ceylon cinnamon
1/2 cup dried mulberries
1/3 cup crushed dried strawberries or blueberries
1/2 cup crushed raw walnuts
1/3 cup raw pumpkin seeds
1/3 cup shredded unsweetened coconut
2 tablespoons chia seeds
2 tablespoons ground flax seeds
1 tablespoon cacao nibs
2 tablespoons collagen (optional)
Preheat oven to 200 F. Prepare an 8×8 square baking pan with parchment paper and set aside.
Mix the tahini, oil, and sweetener in a large mixing bowl. Add the rest of the ingredients to the bowl. With a fork or spatula, stir to combine, about 2 minutes.
Transfer the mixture to baking pan and press into all four sides so the mixture is evenly dispersed.
Bake for 35 – 55 minutes depending on your oven. Remove from oven and let cool for 30 minutes to 1 hour before crumbling into granola (or cut into squares for a quick on the go snack!).
Store leftovers in a glass container in the fridge for up to 5 days.