Vegan Coconut Maple Tahini Granola
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2 cups
This Vegan Coconut Maple Tahini Granola is crunchy, satisfying and the perfect balance of sweet and savoury. Plus, it'll be ready in under 30 minutes.
  • 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
  1. Preheat oven to 350F, line a baking sheet with parchment paper and set aside
  2. In a large bowl, whisk/stir together the rolled oats, ground flax, seeds and spices, until well combined
  3. 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
  4. Pour the wet ingredients into the dry and mix until well combined
  5. Spread the mixture evenly onto the prepared baking sheet and bake for 20 minutes, stirring halfway through for even cooking
  6. 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
  7. Store in an airtight container for up two weeks
Recipe by Diary of an ExSloth at