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Maple Tahini Granola

Closeup of maple tahini granola on a large spoon on a tray with granola clusters.
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Easy to make, and full of large crispy clusters and warming spices, this Maple Tahini Granola is downright delicious! It’s made with oats, nuts, seeds and coated in an irresistible tahini and maple syrup blend!

Ingredients

Scale

Instructions

  1. Prep: Preheat oven to 165°C / 325° F / Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper (parchment paper).
  2. Combine the dry ingredients: In a large mixing bowl, mix together the oats, unsalted mixed nuts, unsweetened shredded coconut, sunflower seeds, pumpkin seeds, fine sea salt, ground cinnamon, ground cardamom and apple pie spice until combined well.
  3. Add the wet ingredients: Add the tahini, extra light tasting olive oil, maple syrup and vanilla extract. Mix well until everything is evenly coated with the wet ingredients.
  4. Spread: Pour the granola mixture onto the prepared baking tray. Use a silicone spatula to spread into an even layer and press down firmly on the mixture to flatten it.
  5. Bake: Bake for 27-28 minutes, rotating the tray halfway through so that the back of the tray is facing the front. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time). Watch closely during the last 5 minutes to make sure the granola doesn’t burn. It should be golden brown, mostly dry and lightly toasted.
  6. Cool: Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up and brown further as it cools.
  7. Break and add cranberries: Once completely cool, use your hands to break into clusters of your desired size. Stir through the dried cranberries.
  8. Serve or store: Serve immediately with milk, over Greek yogurt or enjoy on its own as a snack. Or store in an airtight sealed container in a cool dry area for up to 1 month.

Equipment

Notes

  1. Apple Pie Spice. I used a store-bought apple pie spice blend made from cinnamon, nutmeg mace and cloves. Feel free to use pumpkin pie spice or simply add more cinnamon and other warming spices instead.
  2. Hulled Tahini: This is a sesame paste popular in the Middle East and used to make hummus, dressings, and more. I used a hulled version (preferred) made from crushed white sesame seeds. It’s creamier and more runny than unhulled tahini which can be slightly bitter due to being made with whole sesame seeds with the husk still on.
  3. Pure Maple Syrup. You can use honey instead if preferred but note that this granola won’t be vegan if using honey.
  4. To store granola longer. To prolong its life, you can store the granola in the fridge or freezer for up to three months. I recommend freezing individual portions in separate bags so that you only need to thaw what you need. To thaw from frozen, place on the counter to thaw overnight and it’ll be ready for you to enjoy in the morning.
  5. See ‘Variations’ section in the post above to customize this tahini granola recipe.

Nutrition

Find it online: https://thatspicychick.com/maple-tahini-granola/