Recipe – Tigernut Granola

Granola is a breakfast staple and this homemade recipe with a tigernut twist is sure to delight the tastebuds!




1 cup tigernuts

1 cup unsweetened banana chips

1/2 cup unsweetened shredded coconut

1/2 cup saltanas

1/4 cup coconut oil – melted

1/4 cup good quality maple syrup

1 tsp vanilla extract

1/2 tsp sea salt



Place tigernuts in a bowl, cover with water, and allow to soak anywhere from 6-12 hours.

Preheat oven to 300 degrees and line a large baking sheet with parchment paper.

Once soaked, drain tigernuts and place in a food processor with the banana chips, pulsing until broken up into small pieces.

Transfer tigernut mixture to a large mixing bowl and stir in shredded coconut and sea salt.

Melt coconut oil and pour into the mixing bowl, a long with the vanilla and maple syrup, stirring the mixture together with a spatula until evenly coated.

Scoop tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35-40 minutes, until just beginning to brown around the edges.

Remove the baking sheet from the oven and allow the granola to cool completely before mixing with the currents, and storing in a mason jar either in the pantry or fridge.


(Makes 4 Cups) 


This gorgeous autoimmune paleo friendly recipe was published on Beyond the Bite see full article:



Love TFF x


  • Dannielle


    Hi, Just curious is this recipe using peeled or unpeeled tigernuts? Thanks!

    October 5, 2016 at 9:34 pm

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