I received some delicious Israeli tahina and silan, which inspired this recipe for a Tu Bishvat breakfast

Method:

• Preheat the oven to 150°C  (130°C fan) and line a baking tray with baking parchment.
• In a large bowl, combine the oats, nuts and seeds. 
• In a measuring jug, whisk together the tahini, date honey, oil and cinnamon. 
• Pour over the oat mixture and stir until all the dry ingredients are lightly coated.
• Beat the egg white with a fork until fluffy and mix through the granola, then tip onto the baking sheet. Press down slightly to help it form crunchy clusters. 
• Bake for 20 minutes then take it out and give it a gentle stir. Return to the oven and bake until golden brown, about 10 – 20 more minutes. The time it takes depends on your oven to some extent, so keep an eye on it and check it every so often. 
• Leave it to cool on the baking sheet, then, pour into a container and mix in the dried fruits. 
• Store in an airtight container — it will keep up to a month. Whether it lasts that long is another matter... 

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Tahina and silan are from Sesame Kitchen.