Tahini Nut and Seed Granola

This Tahini Nut and Seed Granola is packed with nutrition and FLAVOR! Thick cut oats, nuts and seeds and spices tossed in honey-coconut and tahini. Baked until crisp and crunchy and ready to top your next cup of yogurt. Recipe yields 12 cups.

Course Appetizers & Snacks

Cuisine American

Keyword breakfast, granola, snack, tahini

Prep Time 10

Cook Time 40

Additional Time 10

Total Time 1

Servings servings

Calories 171

Author Laurie McNamara

Ingredients

FOR THE WET INGREDIENTS:

1 cup tahini
1/2 cup melted coconut oil
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons toasted sesame oil
1½ teaspoons pure vanilla extract

FOR THE DRY INGREDIENTS:

4 cups old fashioned rolled oats I used Bob's Red Mill thick-cut
1 cup cashews lightly salted
1 cup sliced almonds
1 cup unsweetened flaked coconut
3/4 cup shelled pumpkin seeds pepitas
1/2 cup sunflower seeds
1/4 cup quinoa
3 tablespoons toasted sesame seeds
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt more or less to taste

US Customary - Metric

Instructions

Preheat your oven to 325℉ (or 160℃) and line two rimmed, metal baking sheets with parchment or a silicone baking mat.
In a 10-inch deep sided skillet (or a sauce pan) combine; tahini, coconut oil, sugar, honey and sesame oil. Heat on medium-low, stirring until smooth. Remove off of the heat and allow this to cool for 15 to 20 minutes to thicken. Then add in the vanilla extract.
Then in a large bowl combine; oats, cashews, almonds, coconut, pumpkin seeds, sunflower seeds, quinoa, sesame seeds, cinnamon, ginger and nutmeg. Set aside.
Next pour the thickened tahini mixture over the oats mixture. Taste and season with the kosher salt, more or less to taste.
Divide the granola among the two prepared pans, spread evenly and bake in your preheated oven for 30 to 40 minutes, stirring every 10 minutes and rotating and swapping the pans to ensure even cooking, until the granola is deeply golden brown.
Allow the granola to cool on the pans before storing.

Nutrition