Want an easy recipe to meal prep for breakfast this week? Try this Spiced Tahini granola! It just takes a couple of bowls and less than 20 minutes in the oven to ensure you have a week filled with a sweet and spicy start to your day.
If this recipe looks familiar, it’s because it’s practically the same as my Spiced Black Sesame Tahini Granola (obviously I’m very creative when it comes to naming these recipes). The only reason I used regular tahini this time is because I had a jar of it to use up in the fridge, but you can substitute any runny, natural nut or seed butter you’d like in this recipe.
That’s one of the best aspects of this recipe, it’s completely customizable! (Also, the next few paragraphs are nearly verbatim as my black sesame version. But I’m pretty sure no one reads these anyway.) Don’t like spice? Use regular honey instead...wimp. Vegan? Dump some maple syrup in there. Cranberries aren’t your thing? Replace them with dates or raisins. Don’t have pecans on hand? Substitute them with any nuts or seeds you like. This granola is basically a choose your own adventure in a breakfast. All you have to make sure is that the ratio of ingredients remains the same.
If you like your granola with thiccc chunks, then you are going to need to make this immediately. Even without oil, this recipe produces the crunchiest, chunkiest granola pieces. The secret is: chia seeds, cooking it at a low temperature, and NOT stirring the granola while it’s cooking. I repeat, do not stir the granola. I know it’s tempting, but the spatula down, Karen!
The chia seeds help the granola clusters to bind together while cooking. It will still be a bit damp when you first take it out of the oven, but it will crisp up as it cools. Once it’s cool, break the clusters up into your desired size (and if that desired size is just one giant granola bar, you do you).