Description
Easy oil-free chunky granola with tahini and an optional chocolate twist. Perfect for breakfast, snack, dessert, and eating by the handful.
Ingredients
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup gluten-free rolled oats (if grain-free, sub another cup of nuts here)
- ¼ cup unsweetened coconut flakes
- ¼ cup pure maple syrup
- 1/4 cup + 2 TBSP runny tahini
- 2 TBSP raw cacao powder (optional)
- 1/4 cup dairy-free dark chocolate chunks (optional)
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
- Add the walnuts, pecans, coconut flakes, and rolled oats to a food processor or high speed blender and pulse until they are broken up, but not a flour. 10-15 pulses worked well for me to achieve the correct texture.
- Transfer your blended mixture to a medium bowl and stir in the maple syrup, tahini, and cacao powder (if using) until it’s well-combined.
- Fold in optional chocolate chocolate chips.
- Press the mixture onto the prepared parchment lined baking sheet. Spread the mixture as evenly as you can by pressing down with your hands or the back of a spatula without making any holes where the parchment shows through.
- Bake the granola sheet for 12-14 minutes, until the edges are slightly browned. Remove the pan from the oven and allow it to cool for 30 minutes. Resist the urge to break the granola apart during this time to ensure for chunkiness later!
- After the 30 minutes is up, break up the granola with your hands or a knife into large chunks.
- Store the leftover granola in an air tight container for 2-3 weeks and enjoy on everything.
Notes
Adapted from Jessica Murnane’s Chunky Tahini Granola
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Oil-Free, Refined Sugar Free, Gluten Free