Most granola recipes use egg whites as a binder, but for this I swapped egg whites for tahini. It adds extra flavor and creates an incredible granola with big clusters perfect to snack on. (When I use tahini I also like to add sesame seeds since it’s an allergen—that way people know what to expect.) You can use whatever you have for the dry ingredients, this is just a guide for the proper ratio. Use the nuts & seeds you have and love.
Ingredients
1/2 cup maple syrup
1/3 cup tahini
1/3 cup olive oil
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla paste
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/2 cup sliced almonds
1/2 cup hemp hearts
1/2 cup unsweetened coconut flakes
1/4 cup sesame seeds
2 cups rolled oats
1/4 cup chocolate chips
Directions
Line a baking sheet with parchment paper and preheat the oven to 350°F.
In a large bowl, whisk together the maple syrup, tahini, olive oil, cinnamon, vanilla, and salt.
Add the dry ingredients (pecans, pumpkin seeds, almonds, hemp hearts, coconut flakes, sesame seeds, oats, and chocolate chips) to the wet. Use a silicone spatula to evenly coat the dry ingredients with the wet and get everything mixed together.
Spread the mixture onto the prepared baking sheet in an even layer. Use another sheet of parchment paper to press the mix into the pan (this keeps your hands clean and gives you bigger chunks of granola).
Bake for 25 minutes, then stir and cook for another 5 minutes, until golden brown and fragrant.
Remove the pan from the oven and let cool completely. Use your hands to break it up into smaller pieces and store it in an airtight container at room temperature for up to a week. Eat it on top of yogurt or as a snack.
