Spiced Vanilla Bean Tahini Rawnola

I recently took my first trip to Trader Joe’s ( I know where the F have I been right?) I never really had the chance to visit and I always assumed it was the less healthy version of Whole Foods, but boy, was I wrong. Let me start off by saying the Frozen Food aisle is out of this world. Everything is organic and pure with zero additives, and did I mention CHEAP?! They have Organic Coconut Meat freshly frozen, massive bags of organic wild blueberries (for less than $4.99) unreal. So when I saw a bottle of Tahini for $3.99 I figured I’d start back up on my Tahini train once again (Once it started to cost $11.00 at Whole Foods I had to stop). Everyone knows how much I love Rawnola… I like gooey, chewy, sweet and savory granola and this is it! I usually make this on Sundays and store in airtight containers for the week to come. It’s the perfect breakfast on the-go, or perfect for an overnight oat base. I also love to use these as toppings for waffles, pancakes, smoothie bowls, milkshakes, or just eaten plain with Almond Milk. Whatever you choose to do with this I promise it will not disappoint. Yum, yum, yum!!


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Spiced Vanilla Bean Tahini Rawnola


Serving Size: 1/2 Cup

Servings: 4


2 cups Organic GF Quick Oats
1 tsp Cinnamon
1/2 tsp Sea Salt
1 tbsp Cold Pressed Organic Almond Oil
1/4 cup Organic Pure Maple Syrup
1.5 tbsp Organic Tahini
3 tbsp Organic Coconut Sugar
1/2 Vanilla bean pod scraped (If you don’t have a vanilla pod, use 2 tsp vanilla extract)
1. Add Oats, Cinnamon, Sea Salt, Coconut Sugar in small mixing bowl and set aside
2. In small mixing bowl, whisk together Maple Syrup, Tahini, Almond Oil, Vanilla Beans, until completely smooth and well mixed
3. Slowly add wet mixture to Oats, making sure to stir until mixture completely coats all oats, and none are dry (the dry oats will stand out with their lighter color)
4. Spoon out and enjoy!
Note: These can be served warm/room temp/or cold I store them in airtight jars for the week
Note: I often make overnight oats with them (by adding almond milk and letting sit overnight) using them as a topping to my smoothie bowls, or over top of my waffles, or just eat them like cereal and add nut milk
Note: This is a very basic recipe, you can use this as a base and add your favorite nuts/berries etc.





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