Maple Tahini Granola
Prep a big batch of Maple Tahini Granola on Sunday to have for an easy, healthy and lovely breakfast all throughout the week. I love to pair mine with greek yogurt, fresh fruit and a bit of bee pollen sprinkled on top. So filling & satisfying!
Equipment
- baking sheet
- parchment paper optional
- spatula
Ingredients
- 2 cups gluten free rolled oats
- ¾ cup seeds (I did a mix of ½ cup pumpkin seeds + ¼ cup sunflower seeds)
- ¾ cup roughly chopped nuts (I did a mix of ¼ cup each of cashews, almonds and walnuts)
- ½ cup shredded unsweetened coconut or coconut flakes
- ⅓ cup tahini
- ⅓ cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
- ½ tsp salt
Instructions
- Preheat oven to 275F and line a baking sheet with parchment paper (optional).
- Combine all dry ingredients in a large bowl. Then add in all wet ingredients and stir until coated.
- Place on a parchment lined baking sheet and spread out. You want to make sure the granola is still touching though, to get some clusters. Bake for 20 minutes, stir, and then bake for another 20 minutes.
- Let granola cool completely before transferring to an airtight jar or container. It will last up to 2 weeks! Enjoy.