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Big Cluster Tahini Date Granola
This Tahini Date Granola is chunky, delicious, flavorful and nutritious, full of crunchy textures with chewy dates and packed with protein and fiber from nuts, seeds and rolled oats.
Ingredients
- 3 cups (300g) rolled oats
- 1 cup (130g) raw cashews
- ½ cup (55g) raw walnuts, roughly chopped
- ½ cup (60g) chopped peanuts or pecans
- ½ cup (45g) unsweetened desiccated coconut
- ⅓ cup (50g) sunflower seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup (56g) coconut oil
- ½ cup (120ml) maple syrup or honey (note: if you use honey, it will be sweeter so you can use 1 tablespoon less with the same results)
- ⅓ cup (80ml) sesame seed paste (tahini)
- ¼ teaspoon salt
- 1 cup (120g) chopped pitted dates soaked in warm water for 10 minutes
Instructions
- Combine rolled oats, cashews, chopped walnuts, chopped peanuts, coconut, sunflower seeds, cinnamon and nutmeg in a large bowl. Mix it all together so it is evenly blended.
- Combine coconut oil, honey, tahini and salt in a small saucepan over medium heat and stir constantly just until the coconut oil is completely melted and the mixture is smooth.
- Pour the wet ingredients into the bowl with the oat mixture and mix thoroughly until everything is well coated. Drain the chopped dates well and mix them in.
- Spread the granola onto a 12x17-inch baking sheet in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
- Place in a cold oven and turn it on to 325°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 15 minutes, then rotate the pan and continue baking for 10-15 minutes until golden brown. It will still feel soft, but it should not feel tacky.
- NOTE: if you prefer a looser granola, toss it halfway through baking when you go to rotate the pan.
- Remove from oven and cool COMPLETELY before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. Store it in airtight jars or containers in a cool dry place.
