I can’t recall the exact day that I stumbled into Emma Galloway’s world, but I do remember being completely and utterly awe-struck, inspired, and grateful. Her blog, My Darling Lemon Thyme has been on my highly edited list of sites that I actually read, and her delicious, innovative recipes have been making regular appearances in my kitchen ever since.
Joy of joys, Emma released a cookbook, and just like the blog, it is a true gem. Flipping through this book is kind of like shopping in a store where everything fits you perfectly, is the exact colour you want, and strikes the perfect balance between need and want. For instance, I need a recipe for gluten-free sourdough bread, and, I want another recipe for granola. She takes familiar ingredients and genius-ly transforms them into something unique and special that makes you ask: why didn’t I think of that?! Sweet Potato and Kale Latkes, Mung Bean Pancakes, Buckwheat Tabouli – the list goes on. Emma uses exclusively plant-based, gluten-free, whole food ingredients, and taste comes first! I want to tuck into every single one of her meals and treats.
Although it was nearly impossible to choose just one to share here, the recipe I settled on was Tahini, Orange + Coconut Toasted Muesli, as it sounded like the best and most exciting new way of enjoying granola, and the perfect way to bid farewell to those last winter oranges in the market. The idea of adding tahini to granola was totally brilliant (thanks again, Emma), along with the flavours of toasted coconut and oranges. Yum. After baking, the additions of dried fruit are really special and deliver bright, juicy hits throughout the toasty nuts, seeds and grains. It’s incredibly balanced and tasty, and makes a stupendous topping for yogurt, porridge – even as snack eaten right out of the jar. A bag of this on a recent trip halfway across the world proved to be a real lifesaver!
The next time I make this recipe, I am going to try it with rolled oats instead of the quinoa flakes. Although it was a nice change to use a different grain, I find the texture of quinoa flakes a little too light and powdery – I prefer the heft and crunch that oats give to granola. I’ve even wondered about using buckwheat groats, which I love in cereal. I will keep you guys posted when I try something new!
Tahini, orange + coconut toasted muesli
Makes 1.5kg / 2 pounds
5 cups / 500g quinoa flakes
2 cups / 180g unsweetened shredded or flaked coconut
1/2 cup / 65g cashews, roughly chopped
1/2 cup / 75g whole raw almonds, roughly chopped
1/2 cup / 65g pumpkin (pepita) seeds
1/2 cup / 60g sunflower seeds
1/4 cup / 35g sesame seeds
1/3 cup / 80ml virgin coconut oil
1/3 cup / 80ml un-hulled tahini
1/3 cup / 80ml honey, pure maple or brown rice syrup (I used maple syrup)
1 tsp. pure vanilla extract
the finely grated zest of 2 oranges
1/2 tsp. fine sea salt
1 cup / 200g natural raisins or sultanas
1 1/2 cups / 165g dried cranberries
1 cup / 95g firmly packed dried apple slices, roughly chopped
1/2 cup / 80g pitted dried dates, roughly chopped
1. Preheat oven to 350°F / 180°C. Combine quinoa flakes, coconut, cashews, almonds, pumpkin seeds, sunflower and sesame seeds in a large bowl using your hands to combine thoroughly. Combine coconut oil, honey or syrup, tahini, vanilla, orange zest and sea salt in a small pan and bring slowly to the boil, stirring constantly until melted and combined. Pour over dry ingredients and mix well.
2. Transfer to a large deep baking sheet and bake for 25-30 minutes, stirring every 10 minutes, until toasty and golden brown. Watch those edges like a hawk as they have a tendency to burn. Remove from the oven and set aside to cool. Stir in the dried fruit and transfer to a large glass jar or airtight container. Will keep for 2-3 weeks as long as airtight.
Thank you, Emma, for sharing your gifts with the world. We love granola, and we love you.
xo, Sarah B
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I’m also really excited to share some (hopefully) helpful information for you in the new Resources section here on the blog. Since I get many, many emails with similar questions about the practicalities of running My New Roots, I have decided to write a few pieces on the inner workings of this food blog – and where I don’t have the answer I have asked my team to kindly chip in… you know, about hosting and coding and technical stuff that makes my brain hurt 😉
Have a look and let me know if there is anything else, you’d like a writeup about!
xo, Sarah B.
59 thoughts on “Emma’s Tahini, Orange + Coconut Muesli”
I didn’t see a comment already but I love your bowls! Can you direct me on how to purchase?
Thank you for this gorgeous recipe. I have enjoying it a couple weeks now for breakfast. I like the taste and the texture. The orange flavor is not my thing. But i don’t really notice it in this recipe as it brands perfectly with the other ingredients. Yet I am a little concerned about the actual healthiness of such a treat so full of dried fruit and nuts that I can barely see the cereals in it, even so I didn’t put as as much as you suggest. Full of fat and sugar for sure. I wouldn’t recommend it on a daily basis but it would be fabulous for a holiday gift. It is so expensive too. What do you think. Aren’t a a few slices of homemade sourdough bread with butter more healthy than this muesli ? Thanks for your insights. Cheers
Estelle from France
Hi, I made this using all rolled oats. It smelled amazing! I haven’t eaten it yet (tomorrow!) but I’ll offer a tip: 25 minutes at 350F was way too long for me. I stirred it after 10 minutes and the edges were getting brown. I took it out after 15 minutes and had a few minor burnt bits. I think 325 would have Worked better! But maybe it was because I halved the recipe. Anyway, love the combo of ingredients.
I have made this nearly every week since you posted it. it is gooooorgeous! Thanks so much 🙂
I created a granola almost identical to this a few weeks ago –I thought I was a genius for adding tahini to my granola, obviously someone had beet me to it–but it pleased me as it confirmed that I was doing something right 😉 I used a mixture of mostly rolled oats and buckwheat groats ( and yes I would say that the oats do make it more hefty). I would normally have used coconut oil but was out so I heated olive oil with some coconut mana (butter) and added tahini and honey which made a beautifully creamy buttery base to coat all the dry ingredients as it ends up toasting up wonderfully as it binds everything together into beautiful granola-y clusters. I also added cinnamon, ginger and cardamon for spice and used walnuts instead of almonds and none of the dried fruit aside from adding medjool dates but essentially everything else was the same, and it was indeed some of the best granola I ever made –and thought I invented 🙁 until now. Anyhow, I’m glad something this good should be shared as I myself don’t have a platform for such things. I also discovered over the winter (and has probably already been done as well) that heating equal parts tahini and honey and drizzling it over teff or amaranth porridge is also quite amazing and added another variation for sweetness that would usually appear as a a nut butter or maple syrup. To me it tasted like adding melted halva to my porridge which is a favourite childhood treat of mine so it took an already existing comfort food up a notch. I highly recommend it.
Also wanted to add that I absolutely adore your book. I bought it last year as I was embarking on a two-week spring cleanse just to kick start better eating habits. I love eating food and hated to cut out dairy and bread and such and found your way of creating meals so wonderful and nurturing that I didn’t miss any of those other foods at all and discovered new and inspiring ways to prepare vegetables. I especially appreciate how you focused on breaking it down seasonally –as I myself have always liked to focus on the seasons, each month in particular for all it has to offer –I even created a whole series of paintings about it. http://peggykouroumalos.blogspot.ca/2009/11/blog-post_26.html
So it’s great to have a breakdown of a way that I could apply that awareness of the seasons/months to the way I enjoy food.
I don’t buy many cookbooks because I find they just sit on the shelf unused but yours I have turned to many times –from the recipes, the photographs, to the way you write–are all wonderful and inspiring. I never write in these comments sections of blogs (probably also because I tend to ramble) but I just felt compelled to share my appreciation for what you do and say thanks.
I can’t express that how much I like your blog. That’s really good resource for incredible ideas of recipes. GBU
Just wondering – how much does this recipe make? In cups? It looks like it yields a lot, and I don’t want to end up with more granola that I can eat! (However tasty it may be :D)
Thank you for another amazing post Sarah! Keep up the good work! 🙂
Big ups to Emma Galloway and my darling lemon thyme! Go Kiwi – makes me a proud New Zealander. Thank you Sarah for sharing this amazing woman and her wonderfulness; I found your blog (hurrah) years ago now through her website.
Big thank you to Emma and yourself, you are Sheroes!
Sheroes! I LOVE IT!!! Thanks Katie. I am proud to share this virtual space with Emma, she’s an amazing woman.
All love from CPH,
Hearty grains, rustic look – and the fibre, splash of orange colour, all resting on yummy yoghurt! Your images are making me want to go to sleep, and then quickly wakeup again, so that I can have this breakfast. They remind me of sunrise! Of course its healthy too. Working in an events promotion startup, where food related events make up a sizeable percentage of our portfolio and where I am often introduced to new foods, I must say this is one creative breakfast.
Candice @ http://Jorlio.com
You have some amazing photo skills 🙂
really love your blog especially your photography not often both are as good as they are on this site.
i would be interested to know what camera you used ?.
Hi Mike – if you go to the RESOURCES page on this site you will see all info about Sarah’s cameras & photography. Cheers Lizz
This sounds delicious! I love recipes for breakfast foods that you can cook in bulk, and then are so easy to use in a sleepy state in the morning with no effort – but that are super healthy and nutritious! I love the orange/coconut combo coming up to summer – sounds fruity and exotic!
Thanks for sharing great recipe blog. It is very informative and brilliant. I have tried this last sunday. The sound of this recipe was great. Keep sharing some more recipes with us. Again thanks.
ThankYou-this is Delicious! the tahini is a brilliant addition (i Love tahini in anything…) i used mostly oats, and some quinoa flakes, plus puffed quinoa, which is awesome! for the tart red fruit i used barberry instead of cranberry. they are so delicious (plus many health benefits) and i can buy at my local Iranian grocery, along w tahini, cashews and almonds. also followed your lead with maple syrup-Yum..! Sarah, you are consistently amazing, keep doing what you’re doing!
really love your blog especially your photography. Wanna try your recipe soon. 😀
This sounds wonderful, although I’m not certain about putting tahini into granola. I do like tahini, so I might try this. It would be a nice change from my current favorite granola.
Looks so yummy.
This looks so yummy! I need to try this !
Hey Sarah. I wanted this recipe book and now I really want it! Your photos are just so beautiful I have to say, just perfect 🙂
Love your recipe I am going to try this today. Keep sharing your cool recipes with us:)
This looks amazing and the dishware looks so beautyful. Would you mind sharing where to find such nice plates?
Looks gorgeous, and beautiful photography as always!
Besma | Curiously Conscious
Looks so delicious. This recipe is a must try 🙂
This I got to try. Thank you for sharing!
what is the beautiful orange fruit in the photo?
It’s called sea buckthorn 🙂 A super delicious nordic superfood!
I have recently made a granola and decided on a whim to add in some sprouted buckwheat and can I say, it was delicious!! They are the perfect underlying crunch to an oats-based granola:)
Mmmm…sounds delicious, Jana! I’ll have to try that too 🙂
I have been loving this book too! But what I really want to say is that I always put buckwheat groats in my granola and I wouldn’t have it any other way!
Thank you so much for this sweet post Sarah! Much love always xx Emm
Thank YOU Emma! It’s a winner <3 And so are you.
YUM!!! This looks absolutely amazing. I always love a new healthy muesli recipe. Can’t wait to make it x
You had me at tahini! I’ve been meaning to check out Emma’s book for a good while now–thanks for the reminder that her recipes are always special!
Just gorgeous and looks so scrumptious! What are those little orange fruits you have in the bowl as well?
Hi Jules, it’s sea buckthorn! You gotta try it…
What is unhulled tahini?
Please see my blog about tahini, here: http://www.mynewroots.org/site/2012/05/orange-blossom-sesame-cake-2/
If you can’t find any unhulled tahini, just use regular – it will still be delicious!
xo, Sarah B
I love her website, one of my favourites too. This book goes straight to my wishlist!
Ah, these photos are just to-die-for. Love the idea of adding buckwheat to granola! It gives it a really great and unexpected earthy flavor 🙂
I love so much her book and I’m looking forward to purchase her new one too!
Ps : we loved her tofu stir fry (page 130) 😀
Thanks for the tip Valentina! I’m going to try that one with tempeh!
Oh my gosh this looks so yummy!
Great choice from Emma’s cookbook! Tahini and orange is such a heavenly combination, and what better vessel than muesli! 🙂
Thanks to you, I’ve subscribed to Emma’s blog as well! I am so excited to look at her recipes 🙂 Such a beautiful-looking recipe that is perfect for breakfast or just to munch on its own!
I would like to know the name of the jars with the orange rubber bands that you use for storage and also a source for purchase.
They are made by a company called Weck. And if you’re into canning, they are the best! And they are cheapest bought directly from the company, online.
I want to check out this book and I need to try tahini in my granola. Thank you!