Sweet and spicy tahini granola is both familiar and surprising. Give it a try over yogurt with peaches or as an out-of-hand snack.
Author:A Tavola Kitchen
Prep Time:10 minutes
Cook Time:1 hr to 1.5 hr
Total Time:1 hr 10 minutes to 1 hr 40 minutes
Yield:10 servings 1x
2 cups uncooked old-fashioned rolled oats
3/4 cup unsalted roasted almonds
1/3 cup uncooked quinoa
1/2 cup pumpkin seeds
3 tbsp tahini
3 tbsp pure maple syrup
1 tbs olive oil
1 tsp ground cinnamon
3/4 tsp kosher salt
1/2 tsp red pepper flake
1 large egg white, lightly beaten
1. Preheat oven to 250 degrees. 2. Combine oats, almonds, quinoa and pumpkin seeds in a large bowl and set aside. 3. Whisk together remaining ingredients in a medium bowl. 4. Add tahini mixture to oat mixture and stir well to coat. 5. Spread mixture onto a parchment paper-lined baking sheet, leaving a few clumps. 6. Bake for 1 to 1.5 hours until mixture is crisp. Stir every 30 minutes to ensure even browning. (It will not yet be super crunchy — that comes as it cools.) 7. Let cool completely before serving, about 20 minutes.
Be sure to allow the granola to cool completely before serving or storing, as it will harden and become deliciously crunchy as it cools in the open.
This granola does not come out super spicy — you just get the idea of spice almost as an after-taste. But if you are hesitant about the spice level, you could use just 1/4 tsp of red pepper flake.