Crispy Mung Bean & Tahini Granola with Pomegranate

Low Fat

A 500-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• ½ cup (100g) dried mung beans
• 1 cup (90g) rolled oats
• 2 tbsp (30g) tahini
• 1 tbsp (15ml) maple syrup
• ½ tsp ground cinnamon
• Pinch of salt
• ½ cup (90g) pomegranate seeds

Instructions

1. Prep: Preheat your oven to 160°C (325°F). Rinse the mung beans thoroughly.
2. On the hob, boil the mung beans in water for 10-12 minutes until tender but still firm. Drain well.
3. In a bowl, combine the cooked mung beans, rolled oats, tahini, maple syrup, cinnamon, and salt. Mix until everything is well coated.
4. Spread the granola mixture evenly on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes, stirring halfway through, until golden brown and crispy.
6. Let the granola cool completely on the baking sheet to achieve maximum crispiness. This is crucial!
7. Divide the crispy granola between two bowls and top each serving with fresh pomegranate seeds.