I don’t eat granola often, but whenever I make a big batch, I’m always reminded of how easy it can be, and how delicious and rewarding it is to make your own food, like this simple maple tahini granola. Obviously, there’s nothing wrong with buying a box of pre-made healthy organic granola once in a while, but making your own is so much fun!
Sesame seeds, especially black ones, are packed with nutrients like magnesium, which is essential for our muscles to stay healthy, including our heart!
This can be made in only 15 minutes, which you can eat right away while it’s still warm, or let it cool down completely and store it in an airtight container for up to 2 weeks (tip: I’d recommend making a double batch to store).
This maple tahini granola is absolutely wonderful with a dollop of plain yogurt, this cranberry & pear chutney, and some salted maple caramel (a little goes a long way)!
Do you make your own breakfast cereal? What ingredients do you use?
P.S. Oats are naturally gluten-free, however they often contain “fillers” made with wheat, so if you are celiac, I recommend looking for 100% oats or Gluten-free certified.
Maple tahini granola with cranberry chutney and salted maple caramel
This simple maple tahini granola recipe will blow your mind, especially with a homemade cranberry chutney and salted maple caramel!
- 2 cups old fashioned rolled oat flakes (not the instant kind)
- 1/4 cup shredded coconut
- 1/4 cup tahini
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil melted
- 1 tsp black sesame seeds
- 2 tsp cacao nibs (optional)
- In a medium mixing bowl, mix the tahini, maple syrup and melted coconut butter (or oil) until smooth and creamy.
- Add the rolled oats, sesame seeds and coconut flakes, and mix really well until coated.
- Add and mix in the cacao nibs if using.
- Pour onto a parchment-lined large baking sheet, and spread out so that it's not over-crowded.
- Bake in a 375F oven for 9-10 minutes, or until it starts looking golden on the edges.
- Remove from oven and enjoy right away, or let cool down completely for at least 2-3 hours before storing in an airtight container, for up to 2 weeks.
- Serve with a big dollop of yogurt of your choice (dairy or vegan), some cranberry & pear chutney, a drizzle of salted maple caramel, and a sprinkle of hemp seeds (recipes for chutney and caramel in links in post).
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 382kcal | Fat: 20g | Saturated fat: 9g | Sodium: 20mg | Potassium: 229mg | Carbohydrates: 43g | Fiber: 6g | Sugar: 8g | Protein: 8g | Vitamin C: 0.7% | Calcium: 55% | Iron: 2.6%
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Traci | Vanilla And Bean says
I’m with ya, ECP! When I make granola, I make a big batch.. it stores well and makes a fabulous snack! Love the tahini in this.. something I’ve not tried. Thank you for this my dear!
Thanks Traci! 🙂 The tahini was a lovely discovery, very tasty and much more subtle and refined than peanut butter. I hope you get to try it
Tracy Fox says
ECP – would adding nuts to the recipe change the bake time?
Hi Tracy! No, it would stay the same. You definitely don’t want to overcook nuts (make sure you buy raw nuts), otherwise they go rancid and not very healthy anymore. I suggest coarsely chopping the nuts, so that you end up with big chunks, but not whole pieces of nuts 🙂 Yummy!