So there have been lots and lots of more “indulgent” recipes around here lately – not counting this amazing chocolate bark which feels indulgent but is actually on the healthier side – and I figured it was time for a guilt-free recipe – aka granola alllll the way. This is basically the type of thing I eat when I feel like I’ve eaten too many pumpkin pie crumb bars and I need to check back in with my healthy-eater side. Thank you, granola, for being healthy & tasting yummy so I can still look forward to breakfast/mid-day snacking.
I don’t really know if you guys will be like, “Ooh, tahini in granola, that sounds good!” or “Whatttt? Tahini in granola? That sounds weird…,” BUT hear me out on this one. Sesame seeds combined with a little bit of sweetness is SUCH a good combo, and since tahini is a sesame seed paste (for those of you who are wondering what this stuff is anyway), it totally works here. If you’ve ever had sesame halva (this stuff), you’ll totally get what I’m saying, and if not, just trust me on this one and try it out.
The sesame seed/tahini mixture, plus a little honey, contributes this sweet, nutty taste that’s different than your average granola and makes for a fun little spin on a breakfast staple. Plus, there’s no shortage of gorgeous clumps and clusters in every bite, because really, granola without clumps and clusters is kinda a sad thing. Don’t you think?
I’ll leave you now to go stock up on tahini and make this ASAP. :)
A crunchy granola loaded with perfectly-sweet clumps of sesame-studded oat clusters.
- 11 1/2 ounces (4 cups) rolled oats*
- 5 1/8 ounces (1 cup) sesame seeds
- 3 1/2 ounces (1 cup) sliced almonds
- 1/2 teaspoon salt
- 6 ounces (1/2 cup) honey
- 4 1/4 ounces (1/2 cup) tahini
- 2 egg whites
- 1/2 teaspoon vanilla
- Preheat oven to 300ºF and line two baking sheets with parchment paper.
- In a large bowl, whisk together the oats, sesames seeds, almonds, and salt.
- In a separate bowl, whisk together the honey, tahini, egg whites, and vanilla until as smooth as possible.
- Add the liquid mixture to the dry ingredients and mix in until dry ingredients are evenly coated.
- Divide granola mixture between the two baking sheets, forming a large "o" shape with the granola on each sheet and patting down firmly with a spatula.
- Bake in preheated oven for 35 minutes, switching and rotating baking sheets halfway through this time. Break granola into clumps and spread out on baking sheets. Turn oven off and leave granola inside to firm up for another 15 minutes with the oven door propped open. Granola should be fairly firm when done but will get crunchier as it cools.
- Store in an airtight container at room temperature.
*I used a combination of rolled oats as well as other types of grains, like wheat flakes and rye flakes, from a blend I found in the bulk section at Whole Foods. You could easily use a blend like this or all rolled oats. Use certified gluten-free oats to ensure that this recipe is gluten-free.