Once I started making my own homemade granola a few years ago, it was hard to go back to store bought. I remember I had a friend growing up who always had this amazing locally made granola at her house and we would make incredibly delicious yogurt and granola parfaits. Since then, I’ve been working to try to recreate that same incredible texture and flavor of that granola! I’m happy to report I finally did it with this spiced maple tahini granola!
Since tahini is one of my absolute favorite things to cook with (both sweet and savory dishes), I knew I had to make a granola using tahini. Instead of just using some type of oil or almond butter for the fat, the tahini adds a creaminess similar to dairy in this recipe. Paired with things like pecans and cardamom it’s really a winning combo I think everyone will love!
Personalize your recipe
I start by mixing all my dry ingredients together in a medium to large sized bowl. This is where you can adjust anything like the amount of nuts, or sub for all seeds for a nut free version. You can also a little more coconut flakes if that’s your jam! This recipe is very customizable if you want to lean a little more in one direction ingredient wise. I personally love to add a little extra pecans!
Once you mix together the dry ingredients, in a separate bowl, I create what I call the maple tahini butter, it’s the luscious coating that takes this granola recipe to the next level, giving it an amazing crispy texture and flavor without having to use any actual butter. You want to mix it in a separate bowl so that the maple syrup and tahini become very well aquatinted and smooth, adding in some coconut oil and vanilla to take it up a notch and then add into your dry ingredients.
Going nut free
This granola is easy to make and is not only vegan but gluten free. Not to mention, refined sugar free with an option to be nut free! Although I love pecans and cashews in this, it’s still really delicious without them. I like to substitute some extra oats and pumpkin seeds for a nut free version! Also to note, some people with nut allergies react to coconut, if that’s the case you can omit that as well and add is some extra sesame seeds.
Are oats gluten free?
Oats are inherently gluten free. However they are usually stored with other gluten containing grains. Which means when gluten free, always look for oats that state they are gluten free on the package and I recommend also buying oats organic since they can have pesticides when not organic.
How do I store granola?
I always store my granola is a large mason jar or tupperwear. Storing with an airtight lid and in a cool dark place will allow this granola to last a while. I’ve kept for up to 2-4 weeks.
Granola is a great snack option or when you’re on the go. Additionally, I’ll even have grab a little handful in the afternoon to snack on or start the day with granola dairy free yogurt, plant milk or paired with a chia seed pudding and fruit. It’s a really easy quick breakfast and so satisfying. I had oats really keep me full and fueled for the day not to mention this granola is a great source of protein, fiber, carbohydrates and vitamins.
- DRY INGREDIENTS:
- 2 cups GF oats
- 2 tbs coconut shreds
- ⅓ cup pecans, chopped
- ⅓ cup cashews, chopped
- Pinch of flakey salt or sea salt
- 1 tsp of cinnamon
- ¼ tsp of cardamom
- ½ in piece ginger, grated
- 1 tbs coconut sugar
- 1 tbs sesame seeds
- Dash of cayenne (optional)
- WET INGREDIENTS:
- ¼ cup tahini
- ¼ cup maple syrup
- 1 tbs coconut oil
- 1 tsp vanilla extract
- In a large bowl mix together all dry ingredients and set aside.
- Into a separate small bowl, add tahini, maple syrup and vanilla and mix until smooth.
- Then add the wet ingredients into the dry ingredients and mix together until well combined.
- Line a baking sheet with parchment paper and place the granola mixture evenly onto the baking sheet, pressing it down flat with the back of spoon. Bake at 325 for 30 mins, flipping or tossing the mixtures every 10 mins. Remove and allow to cool before eating.
- Enjoy!
Watch a quick video tutorial here on how to make this Spiced Maple Tahini Granola!
@justinecooksveganHealthy pumpkin spice ice cream for breakfast every day this week 🎃🍦recipe on IG ##halloweentreats ##vegan ##PradaBucketChallenge♬ edamame – bbno$
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