To state that we are a granola-loving family would be an understatement. I have two Granola Monsters here. Apart from the year when we were following a modified Paleo diet where grains like oats and quinoa are disallowed, granola is a mainstay here because it is such a healthy and convenient option for breakfast. Not to mention totally addictive.
So it came as a shock when I realized I had only ever posted ONE other granola recipe on this blog. I guess you can say I'm loyal when it comes to tried tested and true recipes!
Well, that, plus I tend to think there are enough granola recipes out in the interwebs already. I made this granola on a whim with my 4 year old one recent weekend, and when I showed the step-by-step on my Instagram stories, there were quite a few DMs asking for the recipe. A lovely IG follower all the way in Italy even made the granola just two days later based on the instructions from the stories. Love that about IG!
So I guess the world can tolerate one more granola recipe from me. It's a dang good one too! I mean, I wouldn't break the granola silence otherwise, would I?
I like this one for its ease - no blender required (versus my other recipe) which means even a four year old can make it. Tahini and maple syrup form the base of the flavor. We love tahini everything. But if you prefer, you can easily substitute other nut butters like almond and cashew butters - those would be marvelous. I am also quite a big fan of the black sesame seeds and quinoa puffs I added into this granola.
I listed dairy-free chocolate chips as an optional add-on at the end after the granola comes out of the oven. I like to add it to one baking sheet and leave the other one as is, just for the variety. You decide!
Here you go, a granola recipe to last you another 2 years or so!
Maple Tahini Granola
{ gluten-free, dairy-free, refined sugar free, vegan }
Recipe makes just under 7 cups of granola, which will disappear quickly!
INGREDIENTS
Dry ingredients:
2 C old fashioned rolled oats (certified gluten-free if intolerant)
2 C puffed quinoa
2 C sliced almonds
1/2 C shredded unsweetened coconut
1/4 C black sesame seeds
1/4 C dairy-free dark chocolate chips (optional for stir-in after baking)
For the Sauce:
1/2 C tahini
1/3 C maple syrup
1/4 coconut oil, melted
2 tsp vanilla extract
1 tbsp cinnamon powder
1/2 tsp fine sea salt
METHOD
Preheat oven to 250f. Line two large baking sheets with parchment paper.
In a large mixing bowl, combine all dry ingredients except the dark chocolate chips if using. Mix well.
In a medium bowl (~2 cup capacity), combine all sauce ingredients and whisk to mix until you have a thick, brown sauce. Fugly yet yummy.
Pour the sauce into the dry ingredients and mix well with a wooden spoon or spatula until everything is evenly coated.
Spread granola evenly among the two large lined baking trays and bake for 1 hour, giving the granola a stir every 20 minutes or so, for a total of 3 times. If you like large chunks, be gentle when stirring the second/third times and deliberately maintain the chunks just by flipping the large pieces rather than breaking them up into small pieces.
If adding chocolate chips, do so immediately after pulling the trays out of the over at the end of the hour. Allow them to sit 4-5 minutes for the heat of the granola to partially melt the chips, then stir it in. Of course, if you prefer the chocolate chips to be intact, you can add them later at any point after the granola has cooled further or completely.
Allow the granola to cool fully before storing in airtight containers. It will keep well for 2-3 weeks that way in a cool, dry pantry.
Enjoy it with dairy-free yogurt and fresh fruit (my favorite!), as a cereal or as a dry snack!
If you like this recipe, pin it to Pinterest! You can also leave me a comment below to let me know what you think of this post - I would love that. :)
