We are huge granola fans over here. Anytime, all the time. Breakfast, ice cream topper and snacking goodness by the handful. And as huge granola fans, we’re always determined to keep taking granola to the next level.
Let us present chocolate tahini granola. In addition to crunchy oats, nuts, seeds and coconut flakes, we added some of our favorite ingredients to the mix. Tahini, aka sesame seed paste, lends an earthy nuttiness, healthy fats and antioxidants. And for chocolatey richness, we added our adaptogenic Cacao Elixir Blend which brings calming, stress-supporting and immune-boosting goodness to the party as a bonus. Now that's next level.
Pro tip: Sharing is caring, and this is the perfect recipe for not only self-pampering, but also gift-giving. Make a batch (or two), fill small gift bags or jars, attach a bow or festive ribbon and gift your way to someone’s heart through their tummy.
- 3 cups rolled oats (certified gluten-free if needed — or use buckwheat or quinoa flakes for a grain-free version)
- ½ cup buckwheat groats
- ½ cup blanched or raw hazelnuts, roughly chopped
- ⅓ cup raw almonds (or almond slivers), roughly chopped
- 2 tbsp sesame seeds
- 1 cup unsweetened coconut flakes
- ¼ cup JOYÀ Cacao Elixir Blend
- 2 tbsp coconut sugar
- ½ tsp sea salt
- 3 tbsp coconut oil
- 2 tbsp tahini (preferably the runny kind — we’re partial to the Soom brand)
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Preheat oven to 325F/165C. Line a large baking pan with parchment paper.
In a large bowl, add the oats, buckwheat, nuts, sesame, coconut flakes, Cacao Elixir Blend, coconut sugar and salt and stir well to combine.
In a small saucepan over low heat, warm the coconut oil, tahini and maple syrup just until the coconut oil is melted. Remove from the heat, add the vanilla and whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are well coated.
Spread the mixture out on the baking pan. Cover with another sheet of parchment paper and top with another baking pan. Bake for 30 minutes, remove the top pan and bake for another 5 minutes.
Remove from the oven and let cool completely. Store in an airtight container.
How to enjoy: every which way! We love this granola with fruit and yogurt or milk, by the handful as a snack or sprinkled over ice cream for dessert.