Maple Tahini Nut-Free Granola
This homemade maple tahini nut-free granola is not only flavorful but incredibly versatile, too. This recipe is also gluten-free, vegan, and refined sugar-free.
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup raw buckwheat groats
- 1 cup raw pumpkin seeds or sunflower seeds
- 1 cup unsweetened coconut flakes
- ½ cup flax meal
- ½ teaspoon kosher salt
- ½ cup tahini see notes
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine all the dry ingredients: oats, buckwheat groats, seeds, coconut flakes, flax meal, and salt.
- In a small bowl, whisk together the tahini, maple syrup, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and mix together using a rubber spatula until really well-mixed together. You want the dry ingredients to be well-coated.
- Use your rubber spatula to press the granola onto a parchment-lined baking sheet. Bake for 12 minutes then flip the granola over in big chunks, and bake for another 12 minutes.
- Remove from oven and let cool completely. This will allow it to have those nice clumps. Once cooled, store in an airtight container at room temperature for up to a month or longer in the refrigerator.
Notes
Avoid using tahini from the bottom of the jar. You want it to be nice and runny so it mixes well with the maple syrup.
No tahini? - for another nut-free option, you can use coconut butter or sun butter. If not nut-free, use cashew butter or another nut butter of your choice.
No maple syrup? - sub raw honey or another type of liquid sweetener in its place (just know that it'll slightly alter the flavor)
No flax meal? - use chia seeds ground up into a meal. If not nut-free, sub almond meal or cashew meal.
Variations - use a combination of any seeds, nuts, dried fruit, or oats. This will work as long as it's equal to 5 cups in total.