Spiced Tahini Granola (Oil-Free, Vegan-Friendly)
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).
As the chia seeds help bind the granola, I would highly recommend not omitting them. Nearly everything else though is fair game! Enjoy!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 8 large servings or 16 small servings
90 g - Rolled Oats
41 g - Brown Rice Puffed Cereal
21 g - Black or White Sesame Seeds
12 g - Chia Seeds
60 g - Raw Pecans - Roughly Chopped
64 g - Tahini
50 g - Honey - Sub: Maple Syrup for vegan
60 g - Cranberries
¼ tsp - Salt
½ tsp - Cinnamon
¼ tsp - All Spice
Preheat oven to 300F.
In a bowl, mix together oats, rice cereal, sesame seeds, chia seeds, pecans, salt, cinnamon, and all spice.
In a small bowl, whisk together tahini and honey until well combined.
Pour tahini mixture over dry ingredients. Stir until dry ingredients are evenly coated.
Line a baking tray with a silicone mat or parchment paper. Pour mixture on to the baking sheet and flatten with a spatula or the back of a spoon. Leave small air pockets to allow heat to escape and clusters to form.
Bake mixture for 15-17 minutes in the oven or until oats are golden brown. Flip the baking tray halfway through to ensure even baking*.
Remove from the oven. It will still be slightly damp coming out of the oven. It will harden and crisp up as it cools. Place the granola on a cooling rack. Sprinkle over cranberries and allow to cool completely.
Break granola into chunks and store in an airtight container on the counter for up to 2 weeks. Enjoy with milk, sprinkled on top of yogurt, or as a snack.
- Do not stir the granola while it is baking if you want large clusters
Need another breakfast to meal prep and like sesame? Make this Black Sesame Protein Bread!