This recipe for maple-tahini granola comes out of the oven extra crunchy with giant clusters that are perfect for pairing with Greek yogurt or if you’re vegan,plant-based milk. Sweet, nutty, and filled with healthy ingredients like oats, nuts,and seeds. But best of all, it’s easy to make!
- 3 cups old fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup slivered or whole almonds
- 1/2 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1 tablespoon sesame seeds
- 3 tbsp coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- 1/3 cup raisins
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- Combine oats, pecans, almonds, coconut, cinnamon, cardamom, salt, and sesame seeds in a large mixing bowl. Mix together
- To the same bowl, add the coconut oil, maple syrup, tahini, and vanilla extract.
- Mix everything up so the wet ingredients are well incorporated and coat all the dry ingredients.
- Pour granola onto prepared baking sheet. Use your hands to press it down into a single layer.
- Bake for 30-35 minutes until golden brown.
- Let granola cool completely in a single sheet. Then, use your hands to gently break into clusters. Toss with the raisins.
How to store granola
You can store homemade granola in an airtight container. I prefer to store it in a wide shallow container instead of a jar because the clusters hold together better.
Granola will keep fresh for 7 to 10 days stored at room temperature, or about 3 weeks when stored in the fridge.
Can you freeze granola?
Yes, if you have extra granola, you can freeze it! Store in an airtight container with as little air as possible, such as in a silicone baggie. Freeze for up to 3 months. Eat it straight from the freezer, or let it sit out at room temperature overnight before enjoying.
Keywords: tahini granola, granola with big clusters, homemade granola, homemade gluten free granola, homemade vegan granola