Granola made with no oil that is still crunchy and clustery? Yes it’s possible! Lightly sweet, plenty crunchy and 100% healthy Oil-Free Tahini Granola is downright delicious.
[Recipe Updated 12/5/19, Original posted 7/12/18]: We are finally over the Thanksgiving food coma and onto Christmas cookie! Ha! Don’t you just love December! But seriously to balace out all the indulgent food, we are trying to eat a bit healthier during the week.
For example… This delicious and insanely easy granola! I make this granola every 2-3 weeks without fail. It’s the easiest fast snack. Normally a handful is enough to get me through a mid morning or mid afternoon slump!
My littles love to munch on this granola with a few dried blueberries mixed in!
Tahini, or sesame seed paste, is having it’s moment right now. I’m sure you have seen it on menus, recipe ingredient lists, even in cookies! Tahini is everywhere right now, at least in the US.
Until recently I had only used tahini in savory dishes like salad dressings , bowls and hummus. But let me tell you that tahini is my super secret ingredient in this killer granola!
The great thing about tahini in this recipe is that it adds a nutty deep flavor, like a nut butter, while also helping to create sticky clusters of oatmeal, nuts and seeds. Instead of using a bunch of oil, the tahini does all the work!
Another thing that is great about this granola recipe is it’s simplicity. I’m not adding a bunch of spices or extra ingredients to make it crunchy. With 1 main nut (walnuts are my favorites), a seed or 2, coconut, oatmeal, maple syrup for a little sweetness and of course the tahini, a healthy delicious granola is ready to go.
I used to eat granola solely on yogurt, but these days I eat it dry! Sadly I’ve become a bit sensitive to too much dairy (getting old over here). But luckily this granola is ideal for eating dry because of all of the large clusters!
Not going to lie, this super easy granola has completely won me over! Cheers to tahini!
Yields About 7 cups of granola
Ingredients
- 1/3/4 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup walnuts or almonds
- 1/4 cup pumpkin seeds, unsalted
- 1/4 cup sunflower seeds, unsalted
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup tahini
- 1 teaspoon vanilla
Instructions
- Combine all of the ingredients in a large bowl. Mix well.
- Spread granola on a large baking sheet lined with a silicone mat or parchment paper. Try to pack the granola down tight on the baking sheet with the back of a spoon. This will create large chunky granola clusters.
- Bake at 325F for 20-25 minutes.
- Granola may not look completely crunchy when it comes out of the oven. Let it sit on the pan for at least 15 minutes to let the granola crunch up!
Notes
Store in an airtight containers for up to 3 weeks! Serve over yogurt, ice cream, in smoothie bowls, or eat with your hands.
Recipe slightly adapted from Bon Appetit.
Originally posted 2019-12-05 06:52:00.
Lisa Hockett says
Valerie says