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Tahini and Olive Oil Granola

Tahini and olive oil are staples of Israel cooking. It’s truly amazing to see how versatile these healthy ingredients can be, and we wanted to share another idea. Use them to make a distinctly Israeli granola. We suggest making this relatively simple recipe with children so that they can see the work that goes into making a familiar snack ?
6 / 10
cook time:
35 min
Rolled oats Cup
Chopped pecans (or nuts of your choice) ¾ Cup
Finely shredded unsweetened coconut ½ Cup
Shelled pumpkin seeds ¼ Cup
Sunflower seeds 2 Tbsp
Sesame seeds 2 Tbsp
Pure tahini paste Cup
Israeli Olive oil ½ Cup
Lightly packed light brown sugar Cup
Date honey (Silan) ½ Cup
Pure vanilla extract 2 Tsp
Fine sea salt Tsp
Step 1
Preheat the oven to 350°F (180°C)
Step 2
In a large bowl, combine the oats, pecans, coconut, pumpkin seeds, sunflower seeds, and sesame seeds. In a medium bowl, whisk together the tahini, olive oil, brown sugar, maple syrup, silan, vanilla, and salt, then pour over the oat mixture and toss to coat.
Step 3
Spread the granola in a single, even layer on a large rimmed baking sheet. Bake, stirring the outer edges toward the center every five minutes (this prevents burning), until golden brown, 20 to 25 minutes, or five minutes more for darker, crispier granola. Remove from the oven, let cool completely. Break any clumps into smaller pieces.
Step 4
Enjoy as a snack or serve in bowls with yogurt.