Before making this Maple Tahini Granola, we’d always opt for store-bought granola. But not anymore — this Maple Tahini Granola from The Tahini Table Cookbook might be the best granola we’ve ever had. All you’ll need are 45 minutes, a handful of wholesome ingredients, and you’ll have a delicious breakfast, snack, or dessert the whole family will enjoy. Pro-tip: don’t try speeding up the baking process. The key to scrumptious granola is controlling the heat so that the grain doesn’t get too dark. You’re welcome in advance.
This recipe is refined sugar–free, getting all of its sweetness from pure maple syrup!
MAPLE TAHINI GRANOLA is excerpted from THE TAHINI TABLE © 2020 by AMY ZITELMAN. Photography © 2020 by Jillian Guyette. Reproduced by permission of Agate Publishing. All rights reserved.
- 2 cups old-fashioned oatmeal
- 1/2 cup sliced almonds
- 1/2 cup walnut pieces
- 1/2 cup white sesame seeds
- 1/2 tsp ground cinnamon
- Large pinch fine sea salt
- 6 tbsp pure maple syrup
- 1/4 cup Soom Tahini
- 2 tbsp coconut or nut oil
- 1/2 cup chopped dried apples, apricots, or raisins
- Turn the oven to 250ºF.
- Mix the oatmeal, almonds, walnuts, sesame seeds, cinnamon, and salt in a large bowl. Mix the maple syrup, tahini, and oil in a small bowl, then pour over the oat mixture. Toss until everything is well coated.
- Scrape onto a rimmed sheet pan with a silicone spatula. Pack into an even layer. Bake until the granola is golden, about 40 minutes, flipping and flattening with the spatula halfway through.
- Set aside to cool. Break the granola into chunks and toss with the dried fruit.
- Store in a tightly closed container at room temperature for up to 3 weeks.