Cranberry Maple Tahini Granola

Cranberry Maple Tahini Granola

You can quote me now, one of the hottest food trends of 2019 is going to be tahini. (And what better way to use it than in this recipe for Cranberry Maple Tahini Granola?!) We’ve seen it gaining in popularity over the last several years, and for far more than hummus… but I think we’re going to continue to see it really have it’s shining moment this year. Tahini is perfect for topping on almost anything… Biscuits, toast, pancakes, donuts, oatmeal, salads, and the list goes on. Just like with most nut butters, you can easily make tahini savory or sweet… or the perfect combination of salty sweet like I do here.

Cranberry Maple Tahini Granola

Cranberry Maple Tahini Granola

3 1/2 cups rolled oats, (use gluten free if needed)

1 cup walnuts, chopped

1/2 cup pecans, chopped

1/2 cup pumpkin seeds

1/2 cup tahini

1/2 cup maple syrup

1/4 cup avocado oil (or other cooking oil of choice)

1 tsp vanilla extract

1/2 tsp sea salt (if your nuts or pumpkin seeds are already salted, you can skip the added sea salt here)

1/2 cup dried cranberries

1/2 cup large flake coconut (optional)

Cranberry Maple Tahini Granola

Line a large rimmed baking sheet with parchment paper. Set aside. Preheat your oven to 325 degrees.

Combine the oats, walnuts, pecans, and pumpkin seeds in a large bowl and mix to combine. Set aside.

In a separate bowl, combine the tahini, maple syrup, avocado oil, and vanilla extract. Whisk until they are all mixed together. Pour the mixture into the oat/nut mixture and using a rubber spatula mix it all together until the oats and nuts are thoroughly coated with the mixture.

Spread the mixture out evenly onto your parchment lined baking sheet, making sure to use the entire baking sheet and pressing it down with the spatula. Sprinkle the sea salt on top, if using.

Bake for 20 minutes, stirring once halfway through, until the granola begins to turn golden brown.

Remove the pan from the oven and sprinkle the dried cranberries and coconut flakes on top, if using.

Return the pan to the oven and bake for another 5 minutes.

Let the granola cool completely. it will still be somewhat soft/wet, but will dry as it cools. Once it has cooled, break the granola into pieces and store in an airtight container for up to one week.

Cranberry Maple Tahini Granola