Save

Tahini and Olive Oil Granola

Name: Tahini and Olive Oil Granola
Prep time: PT10.5M
Cook time: PT24.5M
Total time: 35 min
Yield: 6
Cuisine: Israel
Ingredients: Rolled oats 2½ 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 ⅔ Cup; Israeli Olive oil ½ Cup; Lightly packed light brown sugar ⅓ Cup; Date honey (Silan) ½ Cup; Pure vanilla extract 2 Tsp; Fine sea salt 1½ Tsp

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

serves:

Difficulty:

6 / 10

cook time:

35 min

Ingredients

Rolled oats 2½ 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 ⅔ Cup

Israeli Olive oil ½ Cup

Lightly packed light brown sugar ⅓ Cup

Date honey (Silan) ½ Cup

Pure vanilla extract 2 Tsp

Fine sea salt 1½ Tsp

Instructions

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.

Related recipes Show more