Vegan and gluten free tahini granola made with orange, oats, and seeds (no nuts!) for something a bit special in the mornings. This wintery granola is sweetened with maple syrup and generously spiced for a nice warming flavour.
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 500grams / 3 cups
Ingredients
250grams/ 2 cups rolled oats
80grams/ 1/2 cup pumpkin seeds
80grams/ 1/2 cup sunflower seeds
50grams/ 1/4 cup chia seeds
½teaspooncinnamon
½teaspooncardamom*
½teaspoonsumac
¼teaspoonsea salt
60ml/ 1/4 cup maple syrup or honey
2tablespoonstahini
2tablespoonsolive oil**
Zest and juice of a large orangeabout 1/4 cup juice
60grams/ 1/4 cup dateschopped, and reserved***
Instructions
Preheat the oven to 150C / 300F and line a large baking sheet with parchment paper. Place the oats, seeds, spices, and salt into a large bowl and stir. Add the honey, tahini, oil, zest, and orange juice, then use a wooden spoon or your hands to mix until fully combined.
Transfer the granola to the prepared baking sheet and spread into an even layer. Bake for 30-35 minutes, or until golden. It will still be slightly sticky but will become crisp as it cools.
Let the granola cool completely on the pan, then break apart and mix in the chopped dates. Transfer into a large sealed container and store at room temperature for up to a week, or a month in the refrigerator.
Notes
* Use one pod of cardamom if you're using fresh. ** I've also made this with melted coconut oil and other light-tasting oils, and it always works. I like the flavour of the olive oil but if you don't, use coconut. *** The dates tend to get a little burnt tasting if they're baked with the granola, so it's better to add them after cooking.