This tahini granola recipe is easy to make, just as cluster-y as you might prefer, and full of the best balance sweet and savory flavors.
- 3 cups old-fashioned oats
- 1 cup nuts (I used half raw pepitas, half slivered almonds)
- 1/2 cup tahini
- 1/2 cup honey
- 3 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 3/4 teaspoon sea salt*
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sesame seeds (optional)
- 1/3 cup unsweetened shredded coconut (optional)
- Heat oven to 325°F. Line a large baking sheet with parchment paper.
- Combine oats and nuts in a large mixing bowl. Set aside.
- In a separate bowl, stir together the tahini, honey, coconut oil, vanilla, salt, cardamom, cinnamon and sesame seeds (if using). Heat briefly in the microwave (for 20-30 seconds) or in a small saucepan (over medium heat for 3-4 minutes) until warm, but not bubbly. Stir again until smooth.
- Pour the peanut butter mixture over the oats mixture, and stir until evenly combined.
- Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn. Remove pan from the oven, sprinkle the coconut on top, and give the mixture a good stir. Bake for 5-10 more minutes, or until the granola is lightly toasted and golden.
- Remove baking sheet from the oven and transfer to a wire baking rack. Without stirring the granola, let it granola cool until it reaches room temperature.
- Break the granola up into your desired size of clumps. Serve immediately, or store in an airtight container at room temperature for up to 1 month.