If you’ve never made homemade granola before you’d be surprised at how simple it is. Granted, it does take more time than picking up a package in-store, but it’s a lot cheaper, and nothing tastes better than fragrant, nutty, golden-brown granola fresh out of the oven. (Also, the intoxicating aroma of toasted sesame and coconut will linger in your home for hours afterwards. Definitely worth it.)
The best part is being able to regulate the ingredients– I don’t like my granola too sweet, and I’ve found most store-bought granolas are quite sugary and rather high in oil. This recipe uses tahini and maple syrup as the binder instead, with the addition of rolled oats, sunflower seeds, pumpkin seeds, coconut flakes, sesame seeds, and goji berries. It’s nutrient-dense and packed with protein and fiber, and a wholesome and filling breakfast; you can serve it either as a crunchy topping for a smoothie or plant-based yogurt, or soaked in almond milk like muesli/cereal.
Sesame Coconut Granola (Oil-Free, Nut-Free, Refined Sugar-Free, Gluten-Free)
Toasted sesame granola with hints of maple and sea salt, studded with coconut flakes and goji berries. Fragrant, wholesome, and not too sweet!
[cooked-sharing]
Preheat the oven to 325° F (165° C). In a large mixing bowl combine the tahini, maple syrup, and vanilla extract, whisking until smooth.
Add in the rest of the dry ingredients except for the dried fruit, stirring well to ensure all ingredients are coated in the wet mixture.
Spoon and flatten in an even layer in a baking tray, and bake for 15 minutes. Do not stir. Rotate the pan and bake for another 10-12 minutes until golden.
Remove from oven and sprinkle on the dried goji berries. Let cool for 10-15 minutes, then break into chunks. Store in an airtight container in a cool place.
- *I recommend using a runnier tahini. You can also swap this out for almond or peanut butter (the granola just won't have as much sesame flavor).
- **Ensure gluten-free rolled oats if necessary.
Ingredients
Directions
Preheat the oven to 325° F (165° C). In a large mixing bowl combine the tahini, maple syrup, and vanilla extract, whisking until smooth.
Add in the rest of the dry ingredients except for the dried fruit, stirring well to ensure all ingredients are coated in the wet mixture.
Spoon and flatten in an even layer in a baking tray, and bake for 15 minutes. Do not stir. Rotate the pan and bake for another 10-12 minutes until golden.
Remove from oven and sprinkle on the dried goji berries. Let cool for 10-15 minutes, then break into chunks. Store in an airtight container in a cool place.
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