As we push through (hopefully) the last of these chilly early-spring days, which are very reminiscent of winter, I’m finding myself really enjoying the simple comforts of curling up with a mug of tea, a good book, and my favourite granola. If I had to pick one recipe that I make consistently, this would be it. To say that this is a pantry staple for me would be an understatement. I always like to keep a batch of 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.

Being at home and on a co-op term this winter has definitely reduced my granola consumption, but it is still a favourite of mine and I’d be lying if I said I didn’t have a big old jar of it in my pantry right now.

I hope you enjoy this recipe as much as I do and try to savour those last little cozy moments of winter 2021 before we get some well-deserved warm weather.

xx

Ashley

Big Cozy Vibes Tahini Granola

V, GF

Author: Ashley

5 from 1 vote

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Servings: 6 cups

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
• 2 tablespoons sesame 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 🙂

Notes

*Any neutral oil will work here. I've used avocado oil and olive oil before in this recipe and both gave great results.

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