This coconut tahini granola is a fun spin on classic baked granola. The recipe is also super easy to make and incredibly delicious!
Ingredients
- 3 cups gluten free rolled oats
- 1 cup coconut sugar
- 1 cup coconut flakes
- 1/2 cup sesame seeds
- 1/2 cup sunflower seeds
- 1/2 cup ground flax seeds (or flax meal)
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
- 2 tbsp cinnamon
- 1/2 tsp sea salt
- 1 cup tahini
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Add all dry ingredients (oats, coconut sugar, coconut flakes, sesame seeds, sunflower seeds, flax seeds, hemp seeds, chia seeds, cinnamon, and sea salt to a large mixing bowl. Stir the mixture until the dry ingredients are evenly combined.
- Melt the coconut oil, add it to a smaller bowl along with the tahini and vanilla extract, and whisk to combine.
- Add the wet ingredients to the dry ingredient mixture and thoroughly mix until the granola is clumpy throughout.
- Coat a large sheet pan with a thin layer of coconut oil, spread the granola in an even layer on the pan, then press the mixture down.
- Bake the granola in the oven for 20 minutes, remove from the oven, stir it around, and press it all down again. Bake for another 15 to 20 minutes.
- Remove the granola from the oven, let it cool for about 30 minutes, then break up the granola into chunks to serve or store for later!
Eat your granola with milk, as a topping for smoothies or yogurt, in trail mix, or just plain!
Total time (including cooling): 1 hour 20 minutes
Makes 10 to 12 servings