Maple Tahini Granola
2 cups old-fashioned oatmeal
½ cup sliced almonds
½ cup walnut pieces
½ cup white sesame seeds
½ tsp ground cinnamon
Large pinch fine sea salt
6 Tbsp pure maple syrup
¼ cup Soom Premium Tahini
2 Tbsp coconut or nut oil
½ cup chopped dried apples, apricots, or raisins
Turn the oven to 250ºF.
Mix the oatmeal, almonds, walnuts, sesame seeds, cinnamon, and salt in a large bowl. Mix the maple syrup, tahini, and oil in a small bowl, then pour over the oat mixture. Toss until everything is well coated.
Scrape onto a rimmed sheet pan with a silicone spatula. Pack into an even layer. Bake until the granola is golden, about 40 minutes, flipping and flattening with the spatula halfway through.
Set aside to cool. Break the granola into chunks and toss with the dried fruit.
Store in a tightly closed container at room temperature for up to 3 weeks.
Dietary Preferences: Dairy-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Spring, Summer, Fall
This recipe is refined sugar–free, getting all of its sweetness from pure maple syrup!
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.