Tahini granola is a great way to use up leftover tahini if, say, you bought your first jar to make hummus and haven’t touched it since. If you don’t like tahini or don’t have it on hand, natural peanut butter is a fine substitute here. (This recipe is adapted from The New Porridge by Leah Vanderveldt [Ryland Peters & Small, 2018]).
- 2 ½ cups “old fashioned” rolled oats
- ¾ cup roughly chopped raw walnuts OR pecans
- 2 tablespoons chia seeds
- ¼ cup melted coconut oil OR extra virgin olive oil
- ¼ cup pure maple syrup or honey
- ¼ cup well-stirred tahini
- 1 teaspoon cinnamon (See Note)
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon fine sea salt
- 1 diced apple, to serve (optional)
- Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, nuts, and chia seeds.
- In a medium bowl, combine the oil, maple syrup, tahini, cinnamon, ginger, cardamom, nutmeg, and salt and whisk until smooth. Pour the oil mixture over the oat mixture and stir together with a rubber spatula until the oats are evenly coated.
- Transfer the mixture to the prepared baking sheet and arrange in an even layer. Bake for 20 minutes, then rotate the baking sheet, and continue baking until the granola is fragrant and golden brown, about 10 minutes more.
- Remove from the oven and cool completely (do not stir) – the granola will become crunchy and form clusters as it cools. Store in an airtight container at room temperature for up to several weeks.
Feel free to use pumpkin spice mix instead of the individual spices. Pumpkin spice usually contains ground cloves. I don’t keep it on hand but if you do, feel free to add some to the mix.
- Serving Size: 3/4 cup
- Calories: 350
- Carbohydrates: 25 g
- Fiber: 5.3 g
- Protein: 8.7 g
Keywords: granola, breakfast, vegan, pumpkin spice, tahini