This easy and healthy Tahini Granola is made with a mix of oats, nuts, hemp hearts, tahini, cinnamon and a touch of sea salt. It’s lightly sweetened with maple syrup and packed with those delicious, crunchy granola clusters (the best part)!
Once you start making your own granola at home, it’s hard to go back to store-bought. Store-bought granola can be expensive and is often loaded with sugar and seed oils. Making your own lets you control what goes in it, saves you money and seriously tastes so much better!
I’ve been making this Tahini Granola for a while now and it’s still one of my favourite granola flavours! It’s just sweet enough, with notes of cinnamon and a touch of sea salt. But one of my favourite parts about it is the large chunks or clusters. This is a must in my opinion and makes the granola so much more satisfying.
This granola is delicious with Greek yogurt and fruit, but you can also add it to chia pudding, a smoothie bowl or just pair it with your favourite milk. Really, you can’t go wrong however you choose to enjoy it!
Ingredients needed
- Rolled oats: old-fashioned oats work perfectly here. If you’re gluten-free, make sure to choose certified gluten-free oats. One Degree Organic Foods and Bob’s Red Mill are usually my picks.
- Tahini: although it will change the flavour, you can also use almond butter, peanut butter or sunflower seed butter.
- Pecans and cashews: nuts add some great texture and flavour to the granola. I like to use pecans and cashews because I find they go really well with the tahini and maple syrup, but you can use any raw, unsalted nut you’d like!
- Pumpkin seeds: don’t have pumpkin seeds? Sunflower seeds will also work great.
- Hemp hearts: a great source of plant-based protein, healthy fats. and fibre.
- Maple syrup: honey can also be used. This granola lightly sweetened, but if you’d like your granola to be sweeter, feel free to add some additional maple syrup or honey.
- Coconut oil: or avocado oil.
- Cinnamon: for that warming, cozy element!
- Vanilla extract: vanilla extract gives the granola a little extra sweetness and depth of flavour.
- Sea salt: enhances the overall flavour profile of the granola.
How to make tahini granola
Making your own granola is easier than you think! Simply:
- Combine the dry ingredients.
- Combine the wet ingredients in a small pot and heat until melted and smooth.
- Add the wet ingredients to the dry and mix until everything is well coated.
- Place on a baking sheet and press down with a rubber spatula.
- Bake for 30 minutes then turn the oven off, crack the door and allow to sit for another 30 minutes.
- Once completely cool, break into chunks and enjoy!
If you make this Tahini Granola, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Tahini Granola
Ingredients
- 2 cups rolled oats
- 1/2 cup raw pecans roughly chopped
- 1/2 cup raw cashews roughly chopped
- 1/2 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1/2 tsp sea salt salt
- 2 tsp ground cinnamon
- 1/3 cup tahini
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla
Instructions
- Preheat the oven to 325F and line a half sheet pan with parchment paper.
- Add the oats, nuts, seeds, sea salt and cinnamon to a large bowl and stir to combine. Set aside.2 cups rolled oats, 1/2 cup raw pecans, 1/2 cup raw cashews, 1/2 cup pumpkin seeds, 1/4 cup hemp hearts, 1/2 tsp sea salt salt, 2 tsp ground cinnamon
- In a small pot, combine the tahini, maple syrup and coconut oil. Heat over medium-low heat and whisk frequently until melted and smooth. Remove from the heat and whisk or stir in the vanilla extract.1/3 cup tahini, 1/4 cup maple syrup, 1/4 cup coconut oil, 1 tsp vanilla
- Add the tahini mixture to the dry ingredients and stir well until the oats, nut and seeds are well coated.
- Place on the sheet pan and spread out. Using the back of a rubber spatula, press down on the mixture to create an even, flat layer. You want most of the granola to be packed together, but don't worry if there are some small spaces throughout.
- Bake for 15 minutes, rotate the pan and bake for another 10-15 minutes, or until golden and fragrant. Keep an eye on it at the end to make sure the edges aren’t getting too dark. Turn off the oven, crack the oven door and let the granola sit for 30 minutes.
- Remove the granola from the oven and allow to cool completely, undisturbed. Once cooled, break into chunks with your hands.
- Store in an airtight container or mason jars on the counter for up to 2 weeks.
