Grain-Free Tahini Granola
This delightful grain-free granola combines mixed nuts and coconut flakes with a sweet and savory tahini-maple syrup coating. It's a perfect make-ahead breakfast or snack that crisps beautifully as it cools.
Instructions
- 1
Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or foil. In a large bowl, combine the mixed nuts (3 cups) and unsweetened coconut flakes (1 cup). In a separate medium bowl, whisk together the pure maple syrup (0.25 cup), tahini (0.25 cup), extra-virgin olive oil (2 tbsp), kosher salt (1.25 tsp), and ground cardamom (0.5 tsp) until well combined. Pour the liquid mixture over the nut and coconut mixture and toss with a spatula until evenly coated. Spread the granola onto the prepared baking sheet. Bake, tossing and rotating the sheet every 10-15 minutes, until golden brown, for minutes (35) total.
- 2
Allow the granola to cool completely on the baking sheet for minutes (20). It will crisp up as it cools. Break into pieces before serving.
- 3
Do Ahead: Granola can be stored in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Per portion