- 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.
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.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.