I’ve realized something very crucial about myself. And that is an unwavering sense of determination to turn my oven on regardless of any excruciating temperature that may be happening outside the walls of my apartment. I am fully convinced that it would have to be at least 400 degrees out for me to resist turning on my oven and baking something.
I guess I’m just not very good at sitting still.
I love making granola not only because it’s one of the easiest things to whip up, but it’s also so customizable, that I can truly throw in whatever nuts or seeds I have in my pantry and make a hearty snack. I can munch on granola all day long, especially this Gluten-Free Tahini Granola recipe because it’s full of heart-healthy fats and crunchy GF oats.
This particular granola recipe is one of my absolute favorites. It’s so crunchy, sweet and a little salty, with the perfect texture coming from the mixed nuts and seeds. The sweetness comes from a touch of honey, and savory from the rich tahini. I use it as a topping for coconut yogurt, or add to almond milk with cinnamon and frozen berries.
Make sure to let this granola cool fully when it comes out of the oven to ensure we get those clusters going (we all know this is very much the best part of any granola…)
As always, if you make this recipe tag me @DADAEATS and #DADAEATS so I can see your creations!
Gluten-Free Tahini Granola
- 2 cup gluten-free rolled oats
- 1/2 cup mixed nuts, slightly crushed I used a mix that included cashews, almonds, pecans, and hazelnuts but you can feel free to use your favorite combination of choice
- 1/4 cup raw pumpkin seeds
- 1/4 cup unsweetened coconut flakes
- 1 TBSP chia seeds
- 1/3 cup tahini
- 1/3 cup honey you can use maple syrup if you prefer or if you're vegan
- 2 tbsp olive oil
- 1/2 tsp vanilla extract
Preheat oven to 300 degrees.
Slightly crushed mixed nuts into smaller pieces. An easy way to do this is to put them in a ziploc bag and crush them using the bottom of a measuring cup (get your aggression out...)
Add crushed mixed nuts to a bowl with the rolled oats, pumpkin seeds, coconut, and chia seeds. Set aside.
In a medium bowl, mix together tahini, honey, olive oil, and vanilla extract.
Combine the wet mixture with the dry ingredients, and mix until thoroughly coated.
Spread granola mixture on to a rimmed baking sheet. Bake for 25-30 minutes, stirring every 7-10 minutes. Remove granola when the oats look nicely toasted and golden. When granola comes out of the oven, don't stir it again until it is cooled! This is so that we get those clusters to remain.
Cool for 20 minutes. Store in an air-tight container. It stays good for up to a week (if you can make it last that long...)