Big Cozy Vibes Tahini Granola

I always like to keep a batch of Big Cozy Vibes Tahini Granola in my kitchen for easy grab-and-go snacking and meals. There were a fair number of nights (more than I’d like to admit) during my fall semester where I found myself chowing down on a large bowl of granola at 10pm after teaching my Monday first-year business lab, nights when I simply had too much to do and not enough time to cook. In the fall I was literally flying through this granola; I had to make a new batch almost every week. If I had to pick one recipe that I make consistently, this would be it. To say that tahini granola is a pantry staple for me would be an understatement.

Table of Contents

• Big Cozy Vibes Tahini Granola Ingredients
• What to Pair with Big Cozy vibes Tahini Granola
• Step 1—Mix the Dry Ingredients
• Step 2—Prepare the Tahini “Caramel”
• Step 3—Combine the Wet and Dry Mixtures
• Step 4—Bake the Granola
• Step 5—Break the Granola into Chunks
• Step 6—Add the Granola Mix-Ins
• More Chunky Granola Recipes

Big Cozy Vibes Tahini Granola Ingredients

To make this recipe, you will need the following ingredients:

• 3 cups gluten-free rolled oats
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 cup flaked coconut
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/4 cup flax seeds
• 3/4 cup raw walnuts
• 1/3 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1/3 cup tahini
• 1 tablespoon vanilla extract
• Pinch of sea salt
• 3/4 cup dried cranberries
• 1/4 cup cacao nibs

What to Pair with Big Cozy Vibes Tahini Granola

As with any good granola, Big Cozy Vibes Tahini Granola goes well with all the breakfast staples; serve it with some thick yogurt and fruit in a yogurt parfait, on top of chia pudding, or in a smoothie bowl. Or keep things classic, and enjoy your granola with some milk.

Step 1—Mix the Dry Ingredients

Preheat the oven to 325°F and line a large baking sheet with parchment.

In a large bowl, mix together the oats, spices, nuts, and seeds until fully combined.

Step 2—Prepare the Tahini “Caramel”

I like to refer to the wet component of this granola as tahini “caramel” because that’s essentially what you get when you whisk together the creamy tahini with sweet maple syrup and emulsifying coconut oil. It coats the dry ingredients beautifully and results in perfectly crisp and chunky granola.

In a small saucepan, melt the coconut oil. Remove from the heat, then whisk in the maple syrup, tahini, vanilla extract, and a pinch of salt. Whisk until fully combined and smooth.

Step 3—Combine the Wet and Dry Mixtures

Fold the tahini “caramel” into the dry ingredients. Continue to mix until the dry ingredients have been completely coated by the “caramel.”

Step 4—Bake the Granola

Pour the granola onto the prepared baking sheet. Use a baking spatula to smooth the granola out into an even layer on the baking sheet.

Transfer the baking sheet to the oven and bake for 20 minutes.

Rotate the pan, then bake for a further 12 to 15 minutes, or until the granola is a light golden brown colour all over.

Step 5—Break the Granola into Chunks

The key to a chunky granola is to let it cool completely at room temperature before breaking it up into chunks. I like to set the baking sheet on top of a cooling rack to allow for airflow under the pan to speed up the cooling process.

Once the granola has cooled, use your hands to break it up into large chunks. You can choose your own adventure with regards to how big you would like the chunks of granola to be.

Step 6—Add the Granola Mix-Ins

Mix the dried cranberries and cacao nibs into the granola chunks to distribute evenly.

Transfer the granola to a large airtight container for storage. Store in the pantry for up to a month—if you can make it last that long 😉

More Chunky Granola Recipes (Because It’s All About the Chunk!)

If you loved my Big Cozy Vibes Tahini Granola Recipe (who couldn’t??), be sure to try these other delicious and exquisitely chunky granola recipes:

Chocolate Granola with Hazelnuts

Summer Berry Granola

Super-Seeded Hemp Heart Granola

I hope you enjoy this recipe as much as I do and try to savour all the cozy little moments of fall.

Big Cozy Vibes Tahini Granola

True to its name, this crunchy, chunky, and slightly nutty granola delivers on the cozy vibes in a big way. Gluten-free and vegan-friendly, this granola is the perfect pantry staple for quick breakfasts and easy snacks all fall and winter long.

Author: Ashley

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 cups

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Ingredients

• 3 cups rolled oats
• 2 teaspoons cinnamon
• 1/2 teaspoon cardamon
• 1/4 teaspoon ground cloves
• 1 cup flaked coconut
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 3/4 cup raw walnuts
• 1/4 cup flax seeds
• 1/3 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1/3 cup tahini
• 1 tablespoon vanilla extract
• pinch of salt
• 3/4 cup dried cranberries
• 1/4 cup cacao nibs

Instructions

• Preheat the oven to 325ºF and line a rimmed baking sheet with parchment.
• In a large mixing bowl, mix together the oats, spices, nuts, and seeds.
• In a small saucepan, melt the coconut oil. Whisk in the maple syrup, tahini, vanilla, and salt. Once this is all combined , remove from heat and fold into the dry mixture until it's evenly coated and no dry bits remain.
• Transfer granola mixture to the prepped baking sheet and spread in an even layer. Bake for 20 mins, rotate the pan and bake for a further 12 to 15 mins, or until golden. Remove from the oven and allow to cool for completely.
• Once the granola has had a chance to cool down and harden, use your hands to break into large chunks. Mix in the cranberries and cacao nibs, then transfer to an airtight container. The granola will keep for about a month, but I doubt it will last that long 🙂

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Autumn, Cacao nibs, Cardamom, Cinnamon, Coconut Oil, Cranberries, Fall, Flax Seeds, high fiber, Maple Syrup, Oats, Pumpkin Seeds, Sunflower Seeds, tahini, Walnuts, Winter