Home Kitchen Tahini Nut and Seed Granola

We had our Easter meal the week before because Pat and I have been in the process of removing old window treatments, painting the wood trim and doors white (FINALLY!) and repainting all of the walls of our great room and foyer. It’s been a lot of work, patching and sanding nail holes, all the cutting in and the coats of paint – because of course the first color I chose, once it was up we didn’t like. Needless to say I’ve had completely no time to blog because basically it’s been a sun up to sun down project with one too many trips to Lowe’s.

Nothing ever goes as smoothly as you hope.

With some small things still left to do, like replacing outlet and light switch covers, but can wait on those, but for now I’m in love with the space. Still fireside but so much brighter! There’s nothing like a fresh coat of paint (and white trim) to make a room feel brand new. Throughout these work days I would grab a handful of this tahini nut and seed granola for a speedy snack and to keep me from reaching for Reese’s peanut butter eggs. Crunchy and nutty, a little sweet and a little salty and SO savory.

It is reliable with kefir or your regular yogurt and fresh fruit but is perfectly satisfying on it’s own.

Inspired by my recipe for pb &jgranola and a few opened jars of tahini I had in the fridge, is how this granola recipe was born. Using tahini instead of a nut butter is a great twist on long-used granola flavors.

For this Tahini Nut and Seed Granola Gather:

• thick cut rolled oats
• unsweetened flaked coconut
• cashews
• sliced almonds
• sunflower seeds
• shelled pumpkin seeds
• toasted sesame seeds
• quinoa
• tahini
• honey
• coconut oil
• light brown sugar
• sesame oil
• cinnamon
• ginger
• nutmeg
• vanilla extract.

So there’s a lot of ingredients but it comes together easily, I promise.

Preheat your oven to 325℉ (or 160℃) and line two rimmed, metal baking sheets with parchment or a silicone baking mat.

When it has cooled a bit (it can still be a little warm) stir in 1-1/2 teaspoons of vanilla extract.

In the meantime, in a large mixing bowl combine 4 cups rolled oats, 1 cup [lightly salted] cashews, 1 cup sliced almonds, 1 cup coconut, 3/4 cup [shelled] pumpkin seeds, 1/2 cup sunflower seeds, 1/4 cup quinoa, 3 tablespoons toasted sesame seeds.

Next, measure and add 3/4 teaspoon ground cinnamon and 1/2 teaspoon each of ground ginger and nutmeg.

Stir to combine.

Pour the thickened tahini mixture over all those oats, nuts and seeds.

Toss to combine.

glorious!

Divide the granola mixture among two lined, rimmed baking sheets and slide into your preheated oven to bake for 30 to 40 minutes.

Toss the granola every 10 minutes, while rotating and swapping the pans to ensure even browning.

Once the granola is golden brown, remove and let it cool on the pan. The tahini nut and seed granola will crisp up even more as it cools. Feel free to snag a piece or two as it cools. It’s so hard to resist!

Crispy and crunchy, sweet and salty and texturally sublime with all those seeds and nuts and oats. Yum!

This tahini nut and seed granola makes a lot, 12 cups to be exact but I’ll be sharing a recipe idea with you that my girls and I have been loving for these last few weeks. So stay tuned, but in the meantime…make this granola!!

Enjoy! And if you give this Tahini Nut and Seed Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!