Maple Tahini Granola (Grain Free)

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Lately, I've been obsessed with tahini everything. It's so versatile. It's great for baking, sauces, salad dressings, and even granola. The first time I tried tahini, I didn't really like it. It kind of had to grow on me. But the after trying the maple tahini combo, I was pretty much sold. Now I just have to have tahini in my life. I really love this kind! 

This grain free granola is super easy to make, and it's also very good (of course). In this recipe, I left the nuts whole but you could also pulse yours in the food processor if you want the pieces to be smaller and more of a "granola" like consistency. Either way, the flavors are still good!


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Maple Tahini Granola (Grain Free)
  • 1/2 cup raw sunflower seeds
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup raw cashews
  • 1 cup raw pecans
  • 2 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 tbsp coconut oil
  • 2 tbsp tahini
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
1. Preheat oven to 300F. Mix the sunflower seeds, pumpkin seeds, cashews, pecans, flaxseed and chia seeds together in a large bowl. 2. Melt the coconut oil in the microwave using 15 second increments. Then stir in the tahini, maple syrup, cinnamon and salt. Pour the mixture over the nuts and stir until well coated. 3. Spread evenly onto a baking sheet and bake for 15-20 minutes. Begin checking the granola after about 13 minutes. It's done when it turns a golden brown color. Let cool and the granola will harden. Store in the fridge.
Prep time: Cook time: Total time: Yield: 10-12 servings

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