Tahini Almond Granola
This homemade tahini almond granola is crunchy, lightly sweetened, and packed with oats, almonds, pumpkin seeds, and hemp hearts.
Granola is one of those snacks I love having ready for the week. It is easy to make, much more filling than many packaged snacks, and everyone can grab some whenever they are hungry.
I came up with this tahini almond version while working through a little Sunday snack prep. I wanted to try something different while also making a granola that had plenty of protein. The combination of chopped almonds, pumpkin seeds, hemp hearts, and tahini worked so well. The almond extract makes it smell incredible while it bakes, too.
I especially love serving this over my thick homemade greek yogurt. It makes such an easy breakfast or afternoon snack, and it is one more simple thing I can make at home to help with our grocery budget.
Main Ingredients & Swaps
- Old fashioned oats – create the hearty base of the granola. I recommend using traditional rolled oats rather than quick oats so the granola holds its texture.
- Rice crisp cereal – adds a lighter crunch. Stir carefully once it is added so you do not crush all those little crispy pieces.
- Almonds – give the granola extra protein and a satisfying crunch. Chop them fairly small or buy slivered almonds so you do not end up with large pieces in every bite. Pecans or walnuts could also be used.
- Pumpkin seeds and hemp hearts – add healthy fats, protein, and texture. Sunflower seeds would be a good replacement for the pumpkin seeds.
- Tahini – is made from ground sesame seeds. It adds a rich, slightly nutty flavor and helps bind the granola together. Make sure it is stirred well before measuring since the natural oils can separate in the jar.
- Olive oil – helps the granola become crisp and golden. Avocado oil or melted coconut oil should also work.
- Maple syrup – naturally sweetens the granola. I usually use about half a cup, but you can add an extra tablespoon if you prefer a sweeter granola.
- Vanilla and almond extracts – add so much flavor. The almond extract is especially delicious here, but it is strong, so you only need a small amount.
- Cinnamon and salt – balance the sweetness and bring all the flavors together.
How I Make It
I start by combining 2 cups of old fashioned oats, 1 cup of rice crisp cereal, 1 cup of finely chopped almonds, ½ cup of pumpkin seeds, and ½ cup of hemp hearts in a large bowl.
In a separate bowl, I stir together ⅓ cup of olive oil, ½ cup of maple syrup, 1/4 cup tahini, 1 teaspoon of vanilla extract, ¼ teaspoon of almond extract, 2 teaspoons of cinnamon, and ¾ teaspoon of salt. The mixture becomes thick and almost caramel like as it comes together.
Pour the tahini mixture over the dry ingredients and gently fold everything together. Try not to crush the rice cereal while stirring. Continue mixing until the oats, nuts, and seeds are evenly coated.
Spread the granola over a parchment lined sheet pan and bake at 325°F (165°C) for approximately 40 to 45 minutes. Turn or gently stir the granola halfway through so it browns evenly.
Allow the granola to cool completely on the pan before breaking it into pieces. It will continue to crisp as it cools.
Tips & Storage
- Chop the almonds fairly small so the granola is easy to eat and every bite has a little of everything.
- Stir gently to keep the rice cereal from getting crushed.
- Spread the mixture into an even layer so it bakes consistently.
- Watch it closely during the final few minutes. Nuts and maple syrup can go from golden to overdone fairly quickly.
- Let the granola cool completely before transferring it to a container. This is when it becomes crisp.
- Store the cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the freezer and allow it to come to room temperature before serving.
Watch the video below to come along with me in the kitchen as I turn a few simple pantry staples into this crunchy tahini almond granola.
This granola was a little experiment that turned out so tasty. It is crunchy, filling, and perfect for keeping on hand when everyone starts looking for a snack. If you try it out, make sure to let me know below how it turned out!
Tahini Almond Granola
Ingredients
Notes
- For larger clusters, gently press the granola into the pan before baking and avoid stirring it too aggressively.
- Watch the granola closely near the end of baking since the nuts and maple syrup can brown quickly.
- Store at room temperature in an airtight container for up to two weeks. The granola can also be frozen for longer storage.
Method
- Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- Combine the oats, rice crisp cereal, chopped almonds, pumpkin seeds, hemp hearts, cinnamon, and salt in a large mixing bowl.
- In a separate bowl, whisk together the olive oil, maple syrup, tahini, vanilla extract, and almond extract until smooth.
- Pour the wet mixture over the dry ingredients. Gently fold everything together until evenly coated, taking care not to crush the rice cereal.
- Spread the granola evenly across the prepared baking sheet.
- Bake for 40 to 45 minutes, gently turning the granola halfway through so it browns evenly.
- Remove the granola from the oven and let it cool completely on the baking sheet. It will become crisp as it cools.
- Break the cooled granola into pieces and transfer it to an airtight container.
Video
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