Category: Granola

Grain-free Tahini Granola

3/22/2021

I love baking with tahini, so I jumped at the excuse to use it in a granola. Obviously, one could adjust the ingredients and ratios as one wishes; my one caveat is that I found the original recipe way too salty, even when using the proper kosher salt. So I've reduced it down to my usual ratio for a single baking recipe. Feel free to adjust it back up to your taste.

3 cups mixed raw nuts, such as pistachios, pecans, walnuts, and/or almonds
1 cup unsweetened coconut flakes
¼ cup pure maple syrup
¼ cup tahini
2 Tbsp. extra-virgin olive oil
¼ tsp. kosher salt
½ tsp. ground cardamom or cinnamon

Make sure to pre-mix your tahini so that there are no solids settled at the bottom and it is creamy and smooth. If necessary, try heating it up a bit in the microwave to help it re-emulsify.
Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or foil. Toss nuts and coconut in a large bowl. Whisk maple syrup, tahini, oil, salt, and cardamom in a medium bowl until combined. Pour tahini syrup over nut mixture and toss with a spatula until evenly coated. Scrape onto prepared sheet. Bake granola, tossing and rotating sheet from front to back every 10–15 minutes, until golden brown, 30–35 minutes total.
Let cool on baking sheet (granola will crisp as it cools), about 20 minutes. Break into pieces before serving.
Do Ahead: Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.

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Chai Spice Granola

10/27/2019

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I love cereals and granola bars, but even eyeing nutritional labels like a hawk, I still find 99% of them sweeter than I prefer these days. So, I started looking up steps for making my own granola - and how can you go wrong with tons of spices like this recipe calls for?

This turned out surprisingly well for a first attempt! Maybe not quite as crunchy as I sometimes prefer, but more than just edible, and endlessly adjustable.

1/3 cup honey
2 cups rolled oats
1 1/2 cups nuts (pecans, almonds, walnuts, cashews, etc)
1 tablespoon ground cinnamon
2 1/2 teaspoons ground cardamom
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup water (or 2/3 cup soymilk for soaked oatmeal alternative)
2 tablespoons almond butter
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Preheat oven to 325F.
Line a baking sheet with parchment paper. Spread nuts on the baking sheet and toast in oven for 10 minutes. Set aside to cool.
Either by hand or using a food processor, roughly chop up the nuts. In a large bowl, add oats, nuts, cinnamon, cardamom, ginger, allspice, cloves, nutmeg and salt. Stir to combine.
Microwave 1/2 cup of water until warm and mix honey in until blended.
Stir almond butter, vanilla, and almond extract into the honey mix.
Slowly pour the liquid mixture into the dry ingredients. Stir until evenly blended. Pour granola onto the baking sheet in an even layer. If you want a chunkier granola, press the layer into a solid sheet.
Bake for 20 minutes. If you want a looser granola, stir the granola around in the pan and bake for 10 more minutes. For a chunky granola, do not touch; let it cook for 10 more minutes.
Remove from the oven and let it cool in the pan for 5-10 minutes.

Alternative using soaked oatmeal:

At least 6 hours before, microwave the 2/3 cup soymilk (or any other liquid alternative) until warm and mix honey, vanilla, and nut butter in until blended. Mix oatmeal in and let soak.
Preheat oven to 325F. Line a baking sheet with parchment paper. Spread nuts on the baking sheet and toast in oven for 10 minutes. Set aside to cool.
Either by hand or using a food processor, roughly chop up the nuts. In a large bowl, add oats, nuts, cinnamon, cardamom, ginger, allspice, cloves, nutmeg and salt. Stir to combine.
Drain the oatmeal mixture in a sieve, then mix into the dry ingredients. Stir until evenly blended. Pour granola onto the baking sheet in an even layer.
Bake for 20 minutes. Break up and stir the granola around in the pan and bake for 10 more minutes. For a crispier granola, stir again and let it cook for 10 more minutes.
Remove from the oven and let it cool in the pan for 5-10 minutes.

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Grain-free Tahini Granola

Chai Spice Granola

Sweet Enough

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