There is something so comforting about homemade granola.
One of my favorite things to wake up to in rainy autumn days, is a big bowl of nutty granola with warm milk. So yummy!
This granola has subtle vanilla and tahini flavor and the toasted coconut chips give that amazing extra crunch we all need!
I added pecans, almonds and pumpkin seeds, but feel free to replace with other add-ins of choice.
I used toasted coconut chips, so I added them to the finished granola, to avoid burning them in the oven. If you have non-toasted coconut chips, please add them to the granola mixture and bake along the other ingredients.
This granola is super easy to make and it keeps well in an airtight glass for couple of weeks.
I really hope you will give this recipe a try and feel all the cozy autumn vibes!
If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !
Coconut and Tahini granola
- 330 g (3 cups) rolled oats GF certified if needed
- 1/2 tsp pink salt
- 1/2 tsp ground cinnamon
- 50 g (1/3 cup) almonds choppped
- 50 g (1/2 cup) pecans or walnuts chopped
- 50 g (1/3 cup) pumpkin seeds
- 25 g (1/3 cup) coconut chips
- 1/4 cup sesame seeds
- 115 g (1/2 cup) tahini
- 130 g (1/2 cup) pure maple syrup
- 50 g (1/4 cup) coconut oil
- Heat oven to 160C/ 325F degrees.
- Line a large baking sheet with parchment paper.
- Combine all dry ingredients (oats, nuts, seeds, coconut chips* salt, cinnamon) in a large mixing bowl.*
- In a small saucepan add tahini, maple syrup and coconut oil. Heat over medium heat for a couple of minute, stirring until well combined.
- Pour the tahini mixture over the oat mixture, and stir until combined.
- Spread the granola out evenly on the prepared baking sheet.
- Bake for 25-30 minutes, stirring once halfway through.
- Remove baking sheet from the oven. Let granola cool until it reaches room temperature, without stirring. Break the granola up into clumps. Add extra toasted coconut chips.
- Store in an airtight container at room temperature.