Homemade Tahini Granola
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Tahini Granola is a breakfast recipe on Avoteb. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 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)
Method
Warm oven to 325°F. Line a large baking sheet with parchment paper.
Mix oats and nuts in a large mixing bowl. Keep nearby.
In a separate bowl, stir together the tahini, honey, coconut oil, vanilla, salt, cardamom, cinnamon and sesame seeds (if using). Warm briefly in the microwave (for 20-30 seconds) or in a small saucepan (over a medium burner for 3-4 minutes) until warm, but not bubbly. Whisk again until smooth.
Tip the tahini mixture over the oats mixture, and stir until evenly combined.
Spread the granola out evenly on the prepared baking sheet. Roast for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn. Lift pan from the oven, sprinkle the coconut on top, and give the mixture a good stir. Roast for 5-10 more minutes, or until the granola is lightly toasted and golden.
Lift baking sheet from the oven and move 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. Plate while it is hot, or store in an airtight container at room temperature for up to 1 month.
