Orange Tahini Granola
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 500 grams / 3 cups
- 250 grams / 2 cups rolled oats
- 80 grams / 1/2 cup pumpkin seeds
- 80 grams / 1/2 cup sunflower seeds
- 50 grams / 1/4 cup chia seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom*
- 1/2 teaspoon sumac
- 1/4 teaspoon sea salt
- 60 ml / 1/4 cup maple syrup or honey
- 2 tablespoons tahini
- 2 tablespoons olive oil**
- Zest and juice of a large orange about 1/4 cup juice
- 60 grams / 1/4 cup dates chopped, and reserved***
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.
* 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.