It’s been 81 days since I last shared a granola recipe. Blasphemous, I know, especially since 1) I’m obsessed with granola and 2) I have a list of 17 granola recipe ideas on my phone just waiting to be tested. Strangely enough, the Vegan Coconut Maple Tahini Granola recipe I’m sharing today isn’t one of them.
I know what you’re thinking: ‘Tahini? In granola? WTF?!? Is she insane?”. Well, the answer is no, I’m not crazy AF. It totally works.
In case you didn’t know, tahini a.k.a. ground up sesame seeds a.k.a. sesame seed butter is most commonly associated with hummus because it’s one of the main ingredients. Because of this, I never thought to associate tahini with anything other than hummus, far less sweet recipes.
I’ve made homemade tahini in the past and it was actually pretty easy, but I couldn’t get the super creamy consistency I was looking for. So, when I saw ready made tahini at the store I snapped it up with plans of making hummus all day err day. But after opening the jar, the similarities between tahini and other nut and seed butters really hit me. And that’s when the idea for this Coconut Maple Tahini Granola was born.
Vegan Coconut Maple Tahini Granola
Despite my love affair with homemade granola, I never made it with any nut/seed butters because I thought they would overpower the granola. That’s not a bad thing if your aim is peanut buttery granola, but I like each batch of granola taste significantly different. Luckily, tahini has a pretty mild flavour, especially when paired with maple syrup, my sweetener of choice for granola recipes.
Another change I made with this Coconut Maple Tahini Granola was omitting the applesauce. I usually add quite a bit of applesauce to my granola so I can reduce the amounts of sweetener and oil. But with this batch, I knew the tahini would cause insane cluster formation and I didn’t want the water in the applesauce to mess with that, so I just left it out.
Despite, or maybe because of, all the changes to my basic ‘nola recipe, I have to say this Vegan Coconut Maple Tahini Granola ended up being pretty amazing. It’s crunchy, satisfying and the perfect balance of sweet and savoury. Plus, it can be ready in under 30 minutes. Score one for sweet tahini recipes.
Oh, and if you were wondering, I never did get around to making hummus although I’m currently on my second jar of tahini. #oops.
- 1½ cups rolled oats
- 1 tsp ground flax (optional)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2-3 tbsp shredded coconut
- 1 tsp cinnamon
- pinch of salt
- 3 tbsp melted coconut oil
- 2½ tbsp tahini
- 3 tbsp maple syrup
- 1 tsp coconut extract
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside
- In a large bowl, whisk/stir together the rolled oats, ground flax, seeds and spices, until well combined
- In a small microwave-safe bowl, whisk together the melted coconut oil, tahini, maple syrup and coconut extract until smooth and pourable. You may need to microwave the mixture for 10-15 seconds to speed up this process
- Pour the wet ingredients into the dry and mix until well combined
- Spread the mixture evenly onto the prepared baking sheet and bake for 20 minutes, stirring halfway through for even cooking
- Remove the baking sheet from the oven and place on a wire rack to cool. The granola will crisp up and get even more crunchy as it cools
- Store in an airtight container for up two weeks
Looking for more granola recipes? Check out the ‘nola archives!
What about you?
- What’s your favourite granola recipe?
- Do you put nut and seed butters in your granola?
- Have you ever used tahini for anything other than hummus?
Share in the comments below!