Tahini Granola

This is a slightly more sophisticated, roasty take on peanut butter granola.  It is addictive, we kept going back for additional handfuls!

Prep Time: 10 minutes; Bake Time: 20 minutes; Yield ~3.5 cups

  • 2 cups rolled oats
  • 1 cup raw pecan pieces
  • 1 cup raw almond slivers
  • 1/4 cup chia seeds
  • pinch of salt
  • 1/2 cup tahini
  • 1 Tbsp extra-virgin olive oil
  • 3 Tbsp maple syrup
  • 1/4 cup bittersweet chocolate chips
  1. Preheat your oven to 325 degrees Fahrenheit.  Prepare a baking sheet with cooking spray.
  2. In a large bowl, toss together the first five ingredients (oats through salt).  In a small saucepan over low heat, stir together tahini, evoo, and maple, 30 – 90 seconds until tahini is thinned out.  Pour over dry ingredients and toss to combine.
  3. Spread into a thin, even layer on prepared baking sheet.  Bake for 30 minutes, stopping halfway through to stir the granola.
  4. Remove from oven and sprinkle chocolate chips on top.  Allow to fully cool, 1 hour plus, before storing.