Before I learned this recipe, my granola was always store-bought. Not anymore. You’ll need about 45 minutes, but all but a few of those are spent baking. Don’t try speeding it up. The secret to scrumptious granola is controlling the heat so that the grain doesn’t get too dark. This recipe is cane sugar–free, getting all of its sweetness from pure maple syrup.
AuthorFran Costigan
Ingredients
2cupsold-fashioned oatmeal
½cupsliced almonds
½cupwalnut pieces
½cupwhite sesame seeds
½teaspoonground cinnamon
Large pinch fine sea salt
6tablespoonspure maple syrup
¼cuppremium tahini paste
2tablespoonscoconut or nut oil
½cupchopped dried applesapricots, or raisins
Instructions
Turn the oven to 250°F.
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.
Recipe Notes
Reprinted with permission from The Tahini Table by Amy Zitelman, Agate Publishing, November 2020.