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Photograph of granola spilling out of a large glass jar into a marble table

Tahini & Maple Granola

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5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 5 ½ cups
Category Breakfast
Cuisine American
Author Lauren Grant

Description

This crunchy granola is naturally sweetened and made with only whole grains.

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Ingredients

  • 2 cup old fashioned oats certified gluten-free if needed
  • ¾ cup raw pecans
  • ½ cup raw pepitas
  • ¼ cup pure maple syrup
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • 1 teaspoon ground cardamom
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher or Himalayan salt

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and coat with nonstick spray.
  • Pulse pecans in a food processor until chunky (about 8 pulses), add oats to processor and pulse to break up (about 5 pulses). Transfer pecans and oats to a large mixing bowl and stir in pumpkin seeds, maple syrup, tahini, oil, cardamom, vanilla, and salt.
  • Spread in an even layer on prepared baking sheet and bake 25–30 minutes, stirring halfway through. Cool completely then transfer to an airtight container; store at room temperature for 2–3 weeks.

Nutrition

Calories: 133kcalCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 58mgFiber: 2gSugar: 3g
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