Chunky Tahini Cacao Granola (vegan, gluten-free, oil-free)
This chunky tahini cacao granola is so addicting, has the biggest clusters, and perfect for breakfast. It's a healthier granola that is lower in sugar and oil-free. Tahini and cacao is my favorite combo!
Print Recipe
Ingredients
- 1 3/4 cup old fashioned oats
- 1 cup chopped raw walnuts
- 1/2 cup chopped raw almonds or cashews
- 1/4 cup pepitas (raw pumpkin seeds)
- 1/4 cup sunflower seeds
- 3 Tbsp toasted sesame seeds
- 1/2 tsp ground cinnamon
- 2 Tbsp cacao powder (or cocoa powder)
- 2 Tbsp ground flaxseed
- 1/4 tsp sea salt
- 1 Tbsp maca powder (optional)
- 1/3 cup tahini
- 1/4 cup pure maple syrup
- 1 Tbsp water
Instructions
- Preheat oven to 350 degrees F. Line a baking pan with parchment paper or line with a silicone mat.
- Mix all the dry ingredients in a large bowl.
- Add the wet ingredients to the dry and stir well until everything is coated evenly. If it still looks too dry, add another 1 Tbsp of water.
- Pour onto baking sheet and flatten until you get an even flat layer. Bake for 20-22 minutes until golden. Remove from the oven and let it cool for a full 30 minutes without breaking the clusters up yet. After granola is cooled, break up the clusters and store in an airtight container. Enjoy!