Transfer the granola to the prepared baking sheet and spread into an even layer. Bake for 30-35 minutes, or until lightly golden. It will still be slightly sticky but will crisp up as it cools.
Let the granola cool completely on the baking sheet, then transfer to an airtight container to store.
Video
Notes
I cannot stress enough that you must like the tahini you use. White, brown, or black, it doesn’t matter, as long as you like the taste. You will taste it!Regarding the amount of salt added – if the tahini is salted, you’ll probably want to reduce the extra salt by half. Do this based on your personal preferences.Any seeds or nuts can be used in place of sesame and sunflower. I like the pairing of sesame seeds with the tahini. If you want to add dried fruit, mix it into the granola after fully cooling. It can’t be baked as it will burn in the oven.This is not a very clumpy granola. To store, keep it in an airtight container at (cool) room temperature for a couple of weeks, or refrigerate for up to a month.