This easy recipe for tahini granola is wholesome and delicious. It’s a substantial snack that’s great sprinkled over yogurt and can be used as a salad topper too. Tahini granola is a good source of protein and iron. Refined sugar free.
Why tahini in my granola?
The tahini in this recipe does double duty, adding moisture and so much flavour. You’ll see that the recipe calls for just one quarter cup of oil, which is low for granola. The tahini makes up for that, but contains much less fat than oil and much more flavour and nutrition.
The tahini in this recipe adds a wonderful richness to the flavour along with a good amount of protein. Unsweetened coconut adds natural sweetness and the seeds (three different kinds!) add lots of nutrition. The added sweetness comes from your choice of natural sticky sweetener – maple syrup or honey (can use half and half).
- For ages I made this recipe with peanut butter, and I recommend you try that variation.
- For sweetener, choose honey or maple syrup (or half and half). Brown rice syrup is another option.
- I add raisins at the end. You could substitute dried cranberries.
- Mix and match the seeds as you like. Sometimes I’ll add nuts.
- Wheat germ can be used in place of ground flax.
Homemade granola makes a wonderful gift. Package it up in a one litre mason jar with a pretty ribbon.
If you prefer your granola in clusters try my recipe for Cranberry Almond Granola Bites.
- If you’d like to use canola oil in place of the others suggested in the recipe, choose non-GMO. (Reasons to choose non-GMO.)
- Look for locally grow or produced ingredients for this recipe. (The rolled oats I use are grown in New Brunswick.)
- Local honey or maple syrup is often easy to find.
Tahini Granola RecipeDifficulty: Easy
This easy recipe for tahini granola is wholesome and delicious. It’s a substantial snack that’s great sprinkled over yogurt and can be used as a salad topper too.
6 cups old fashioned rolled oats
1 cup raw sunflower seeds
1 cup unsweetened shredded coconut
½ cup ground flax
1 cup raw pumpkin seeds
¾ cup tahini or natural peanut butter (smooth or crunchy)
½ cup maple syrup or honey
2 tsp. vanilla
¼ cup grape seed, coconut or olive oil
¼ cup water
1 cup raisins
- Preheat the oven to 300 F and line two cookie sheets with parchment paper.
- Combine the first five ingredients in a large bowl.
- In a smaller bowl whisk together the wet ingredients.
- Add wet to dry and stir to combine, ensuring the dry ingredients are completely coated.
- Spread evenly between the two cookie sheets.
- Bake for one hour, tossing well every 15 minutes.
- When cool, add raisins.