Tahini Molasses Granola
This recipe comes from Shalane Flanagan and Elyse Kopecky's new book Rise & Run. This recipe checks all the winning boxes—it’s sweet, savory, and buttery, and has huge clusters. Elyse’s three-year-old, Rylan, asks to help make a batch any time the jar in the pantry runs low.
This recipe is flexible, so feel free to sub in any assortment of your favorite nuts and seeds. If you’re allergic to nuts, substitute a combination of pumpkin seeds and coconut flakes.
3½ c rolled oats
1 c raw mixed nuts (almonds, cashews, Brazil nuts, walnuts, pecans), chopped
½ c raw sunflower seeds or pumpkin seeds
¼ c raw sesame seeds
2 tsp ground cinnamon
1 tsp ground ginger or cardamom
1 tsp fine sea salt
¼ c Seed + Mill Organic Tahini
¼ c extra-virgin olive oil
¼ c blackstrap molasses
¼ c honey
1. Preheat the oven to 275°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the oats, nuts, seeds, cinnamon, ginger, and salt.
3. In a small bowl, combine the tahini, olive oil, molasses, and honey. Stir thoroughly until smooth. Add the wet ingredients to the dry ingredients and use your muscles to mix well. The oats will seem dry at first, but keep mixing.
4. Spread the mixture over the prepared baking sheet.Bake for 20 minutes, stir, and bake for 20 minutes more. The granola will still be moist at the end of baking. This granola has a dark color, but don’t worry—you didn’t burn it. Cool completely before breaking up the clusters and storing.
5. Store in a lidded glass jar at room temperature. The granola will stay fresh for several weeks but will likely be devoured long before expiring.
NEXT LEVEL: Brighten your granola by mixing in 1 cup freeze-dried strawberries or freeze-dried raspberries.
Nutrition Tip: Check the label of your blackstrap molasses. A top-quality brand will have a higher mineral content. Iron per serving should be 20% of the recommended daily value!
Makes 9 cups.
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This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!