Chocolate Tahini Granola

I'm not even kidding - I make this Chocolate Tahini Granola every single week! It is so addictive with its sweet and savoury flavour thanks to nutty tahini (the star ingredient) and it is so crunchy! It is the perfect snack, made with healthy ingredients and sweetened with maple syrup for great taste so I don't mind eating the whole batch in record time. I enjoy it on its own for that mega crunch factor and also with milk or plain yogurt for breakfast.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this recipe comes together so quickly with just two bowls!

• Healthy granola - there are plenty of nutritious ingredients that make up this granola recipe that you will feel so good about eating it!

• Chocolate granola - cocoa powder is baked right into the oats and dark chocolate chips are added in the mix after it cools.

• Tahini granola - sesame seed paste adds delicious rich nutty flavour to give this granola a savoury/sweet taste.

• Crunchy granola clusters - tahini also helps bind the oats together to make crunchy clusters. This means we can also use minimal oil in the recipe.

INGREDIENTS FOR CHOCOLATE TAHINI GRANOLA

• Rolled oats - regular large flake rolled oats are essential for this granola. Do not use quick oats because they are more finely ground and will absorb too much of the moisture.

• Cashews - cashews are so delicious with tahini and maple syrup, but feel free to use blend of nuts that you prefer like pecans, walnuts, hazelnuts and almonds.

• Cocoa powder - I use this Dutch Process cocoa powder for a nice dark colour and earthy taste. You can use any cocoa powder in this recipe.

• Tahini - tahini is sesame seeds that are ground up finely into a thick paste. It looks like creamy nut butter, but it’s not! Tahini is the star ingredient of this recipe, but if you want to use a nut butter in it’s place, you can use a creamy, natural almond butter peanut butter or cashew butter.

• Maple syrup - I just love the combination of sesame and maple syrup! Just wait until you try it! Honey is another excellent option, but it will be a touch sweeter and if you wish to keep it vegan, then use maple syrup.

• Dark chocolate chips - For me, dark chocolate is not optional in granola - I’ve gotta have it. You need to add it after the mixture comes out of the oven and cools slightly otherwise it will melt and burn in the oven.

STEP BY STEP INSTRUCTIONS

Homemade granola is so easy to make! You'll never need to get the store-bought version again!

• STEP 1). Preheat your oven to 325°F. Have ready a large baking sheet.

• STEP 2). Combine the dry ingredients. Combine oats, nuts, sunflower seeds, cocoa powder, brown sugar and salt in a large bowl. Mix to blend well.

• STEP 3). Combine the wet ingredients. Combine tahini, maple syrup, olive oil or coconut oil and vanilla extract in a small saucepan over low heat. Stir until it is just smooth and evenly combined. Remove from heat and pour it into the bowl with the oats. Stir until all of the oats, nuts and seeds are evenly coated.

• STEP 4). Bake. Spread the mixture evenly onto a large baking sheet and bake for 25-30 minutes until it feels dry and darkens in colour. Toss once halfway during baking.

• STEP 5). Cool. Transfer pan to a wire rack and let cool for 10 minutes. Sprinkle chocolate chips over top and let cool completely.

EXPERT BAKING TIPS

• If you prefer big clusters, do not toss the granola too much during baking. Just toss it once halfway through baking to make sure that the oats on the edges of the pan aren't burning. Then let it cool completely on the baking sheet without stirring before transferring to a container.

• Replace ¼ cup of rolled oats with quick-cooking or minute oats to get extra chunky clusters! Then, pat the mixture down onto a parchment-lined baking sheet and do not stir during baking. If your oven has hot spots, then rotate the pan to prevent burning in any one spot. When completely cool, break it up into clusters.

• Let the granola cool completely before stirring in the chocolate chips and storing. If you store it while still warm it will steam and lose it's crunchiness.

• Do not over bake or it can burn easily. If your oven runs hot, then bake at 300 degrees F so it cooks evenly.

RECIPE FAQ

Do I need unsweetened cocoa for tahini granola?

Yes, it is important to use unsweetened baking cocoa, not hot cocoa mix. Hot cocoa mix is actually two-thirds sugar while cocoa powder is 100% cocoa solids.

How do I store chocolate tahini granola?

I love devouring this granola right when it comes out of the oven. That melty chocolate is OH SO GOOD. To store your granola, make sure it has cooled completely. Then store it in an airtight container at room temperature for up to 1 month.

What type of cocoa powder can I use?

This recipe works either natural or dutch process cocoa powder. Note that the granola will have a lighter colour if made with natural cocoa powder. 

Can I freeze tahini granola?

I do not recommend freezing granola. There is no need to since it lasts for weeks in an airtight container.

If you love oats, check out these recipes!

Chocolate Tahini Granola

Christina Marsigliese

Delicious granola rich with chocolate flavour and sweetened with maple syrup. It has wonderful nuttiness from sesame seed paste (tahini) which makes it extra delicious!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4.5 cups

Ingredients

  

• 2 ½ cups 250g large flake rolled oats
• 1 cup 130g mixed raw cashews and almonds
• ¼ cup 35g sunflower seeds
• 3 tablespoon 9g cocoa powder
• 2 tablespoon 30g packed dark brown sugar
• ¼ teaspoon salt
• 3 tablespoon 45ml tahini
• ⅓ cup 80ml pure maple syrup
• 2 tablespoon 30ml melted coconut oil or olive oil
• ½ teaspoon pure vanilla extract
• ½ cup 85g dark chocolate chips 

Instructions

 

• Preheat your oven to 325°F. Have ready a large baking sheet.
• Combine oats, nuts, sunflower seeds, cocoa powder, brown sugar and salt in a large bowl. Mix to blend well.
• Combine tahini, maple syrup, olive oil or coconut oil and vanilla extract in a small saucepan over low heat. Stir until it is just smooth and evenly combined. Remove from heat and pour it into the bowl with the oats. Stir until all of the oats, nuts and seeds are evenly coated.
• Spread the mixture evenly onto a large baking sheet and bake for 25-30 minutes until it feels dry and darkens in colour. Toss once halfway during baking. Transfer pan to a wire rack and let cool for 10 minutes. Sprinkle chocolate chips over top and let cool completely.
• NOTE: if you prefer large clusters instead of a loose granola, then replace ¼ cup of rolled oats with quick-cooking or minute oats. Then, pat the mixture down onto a parchment-lined 13x9-inch baking tray and do not stir during baking. If your oven has hot spots, then rotate the pan to prevent burning in any one spot. When completely cool, break it up into clusters.

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