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Maple Tahini Granola

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 350
A deliciously nutty and sweet granola with tahini and maple syrup, perfect for breakfast or snacking.

Ingredients

Dry ingredients

  • 2 cups rolled oats (gluten free if available)
  • 3/4 cup mixed seeds (pumpkin and sunflower seeds)
  • 3/4 cup chopped nuts (slivered almonds and chopped cashews)
  • 1/2 cup coconut flakes
  • 1/3 cup dried cranberries
  • 1 tsp cinnamon
  • 1/3 cup tahini (hulled)
  • 1/3 cup maple syrup
  • 2 tbsp coconut oil (or olive oil)
  • 1 tsp vanilla extract

Instructions 

  • Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
  • Mix oats, seeds, nuts, and cinnamon in a large bowl; set coconut and cranberries aside.
  • Whisk tahini, maple syrup, coconut oil, and vanilla; warm if needed to combine.
  • Combine wet and dry ingredients until well coated; spread evenly on tray.
  • Bake for 12-15 minutes, toss in coconut flakes, bake another 12-15 minutes until golden, then cool.
  • Once cooled, toss in cranberries and store in an airtight container for up to 3 weeks.

Notes

Stir the coconut flakes during baking to prevent burning and ensure even toasting.
Calories: 350kcal
Cost: $15
Course: Breakfast
Keyword: Granola