FINALLY, we are starting to open back up here in Ontario. That means we can finally buy socks in person at the store again. This news comes right before my birthday next week, so I’m looking forward to sitting on a patio this weekend somewhere and enjoying the nice weather!

Even though it’s summer, I’m still in school. With school, Zuko, and work, I’m still looking for quick and easy recipes, and this granola is a new favorite! It’s free of dairy, nuts, and gluten and is absolutely delicious! A few months ago, I discovered baking with tahini and its been an absolute game changer!

This granola has HUGE clusters! Perfect for snacking on the go or crumbling on to of your favorite yogurt! We’ve been bringing it hiking with us as well. The tahini and chocolate go perfectly together, making a chocolately/nutty combination that everyone loves!

What do I need to make chocolate tahini granola?

• Gluten-free old-fashioned rolled oats
• Unsweetened shredded coconut
• Sea salt
• Cinnamon
• Coconut sugar
• Cocoa powder
• Maple syrup
• Tahini
• Coconut oil

Looking for more breakfast and snack recipes?

• Paleo cherry chocolate chip granola bars
• Gluten-free apple cinnamon baked oatmeal
• Paleo double chocolate muffins

Ingredients:

• 4 cups of old-fashioned rolled oats
• 1 cup of unsweetened, shredded coconut
• 1 teaspoon of sea salt
• 1/2 teaspoon of cinnamon
• 1/2 cup of coconut sugar
• 1/2 cup of cocoa powder
• 1/3 cup of maple syrup
• 1/2 cup of tahini
• 1/4 cup of coconut oil

Instructions:

Step 4:

Pour the liquid ingredients over the oat mixture and mix until completely combined and all oats are covered.

Step 5:

Pour the granola onto the prepared baking sheet. Using a rubber spatula or your hands, press the granola into an even layer. Place the baking sheet into the oven and bake for 25-30 minutes. Once finished cooking, place the baking sheet on a wire cool rack and do not touch for 30 minutes. Once the granola has mostly cooled, break into pieces and store in an air tight container for up to 2 weeks. Enjoy!

Notes:

1. Let the granola cool for at least 30 minutes before breaking up, or you won’t get large clusters!

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