Updated: Jul 21, 2020
As we had a jar of tahini from the last time we made hummus, I was researching creative and delicious ways to use it up. Then came the granola idea! If you guys love granola as much as I do, you're going to enjoy this one. Granted it's not the most original, but it is dreamy and since it's a Tuesday, Imma call it TAHINI TUESDAY and bless you with this recipe 🌞
The best thing about homemade granola is that you can simply use whatever ingredient you have lying around, incorporate it all together, and create a healthy snack that you can have for any time of the day! Will also be showing you an innovative way to use them up tomorrow, so stay tuned! I used my Spiced Vanilla Granola recipe as inspiration but this Tahini Granola is definitely going to be my go-to this season. If you give it a try don't forget to post it on Instagram and tag us, we'd love to see your creations! #SezPK
Serves: 6 cups of granola
Difficulty: Level 1
Wow factor: ⭐⭐️⭐️⭐⭐
2.5 cups rolled or jumbo oats (don't use quick-cooking oats or instant oats as the results will be dusty granola)
1/2 cup sweetener (I made this with 50% honey and 50% maple syrup, but feel free to use whatever sweetener you want)
1/2 cup coconut oil (or canola oil / other flavourless oil of your choice)
1/2 cup tahini
1/2 cup nut of your choice, lightly crushed if that is your vibe (I used walnut but I'd use almonds next time)
1/2 cup pumpkin seeds
1/2 cup puffed rice
1/3 cup milled flaxseed
2tbsp sesame seeds
2tbsp golden linseeds
Fine sea salt
Preheat your oven to 165 degrees Celsius and line a big baking tray with baking paper.
In a small saucepan, heat your sweetener, coconut oil, and tahini over a low heat. This ensures that the wet ingredients have been nicely combined so it makes for easy mixing later on.
In a large bowl, tip your oats, walnuts, pumpkin seeds, puffed rice, milled flaxseed, sesame seeds, and golden linseeds.
Once the ingredients in the saucepan are incorporated nicely, pour this all over your large bowl. Use a spatula to mix well.
Now transfer the mix onto the baking tray you have prepared. Sprinkle some salt (around 1/2 tsp is what I added) and if you want delicious clumpy granola, use the bottom of your cup measurer or a mug to really POUND THIS THING DOWN. I kid you not I hit the granola quite a bit to ensure it is packed in tightly. You want to press the granola down so the ingredients all stick together and creates those lovely delicious clumps.
Bake in the oven, middle rack, for 20 minutes in total. You will need to take it out at half-time (after 10 mins) to stir and turn over the granola so all sides are baked nicely. To keep as many clumps in place, turn them over using a large spoon slowly. You don't need to press them down again so just ensure you turn large clumps over.
Now that it is ready, take it out of the oven and let it cool in the tin.
You want to let the granola cool for around 30 minutes before moving into a jar or eating.
Hot tip: for storage, keep in an airtight container for up to a month. Pop this in the fridge too if you'd like to ensure it stays fresh for as long as possible, though I doubt it will last long as it's so damn tasty.