Tahini Almond Granola
This crunchy homemade granola combines almonds, tahini, pumpkin seeds, hemp hearts, and warm cinnamon for a filling breakfast or snack.
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup rice crisp cereal
- 1 cup almonds finely chopped or slivered
- ½ cup pumpkin seeds
- ½ cup hemp hearts
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ⅓ cup olive oil
- ½ cup maple syrup plus 1 tablespoon if you prefer sweeter granola
- ⅓ cup tahini stirred well
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- 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
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.
