as if granola wasn’t amazing enough, this is vanilla tahini granola!! yes, the tahini totally works, because it’s delicious and beyond. plus, since the flavor of tahini is strong, you only need a couple of tbsp. if i’m going to make granola, i definitely want clusters and this recipe does not disappoint.
from sprouted oats, to vanilla, maple syrup, vegan butter, tahini and more this recipe has it going on.
my husband requested granola to take to the hospital for a work snack and this is what i came up with!
the recipe is beyond easy to make and in my opinion, fail proof! i do recommend monitoring your granola though while it’s in the oven.
mine was done at 22 minutes but i also used sprouted oats. additionally, i don’t flip the granola midway through the baking process.
that’s because i want to preserve the granola until it COMPLETELY cools so i have those clusters, which are everything and more.
that’s the key, let your granola cool! it shouldn’t even be warm when you break it apart into clusters. once the granola has completely cooled, you will have amazing chunks of it.
as far as storing the granola, we store ours in an airtight container on the counter. you could totally store it in the fridge too though!
as far as how long it’s going to last, this was gone in 3 days lol, so beyond that, i couldn’t quite tell you. as far as ingredients, you’re going to need the following:
- hemp seeds
- raw sunflower seeds
- maple syrup
- vegan butter
- runny tahini
- vanilla extract
like i said above, i used sprouted oats but you totally don’t have to! the brand i like is one degree organics, and these ones are gluten-free too.
any vegan butter is going to work, and for this one i used miyokos. also, make sure your tahini is runny! that’s really important when it comes to the texture and i recommend Trader Joe’s.
if you love Easy Vegan Vanilla Tahini Granola, you’ll love these recipes too!
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Easy Vegan Vanilla Tahini GranolaCourse: Snacks, SweetDifficulty: Easy
2 cups oats (see text for what i used)
1/3 cup hemp seeds
1/3 cup raw sunflower seeds
1/3 cup maple syrup
1/3 cup melted vegan butter
2 tbsp runny tahini
1/2 tbsp vanilla extract
- preheat the oven to 350 degrees.
- mix all granola ingredients in a bowl and lay flat in a rectangle shape on a parchment paper lined baking tray. make sure there are no spaces and that it’s tightly packed together.
- bake at 350 degrees for 22 minutes but monitor yours, the top should be golden brown when it’s done.
- allow the granola to cool down COMPLETELY so you get clusters. once it’s cool, break apart and store in an airtight container. enjoy!