Crunchy Tahini Cardamom Granola

About the Chef:

Caitlin Shoemaker is the recipe developer, photographer, and the creative force behind the food and lifestyle brand, From My Bowl. She creates delicious and easy-to-follow vegan recipes that are also gluten-free and refined sugar-free. When she’s not in the kitchen, you’ll find her flowing on her yoga mat, walking in the great outdoors, or curled up on the couch with a giant mug of tea.

Learn more about Caitlin at: https://frommybowl.com 

Follow her at: https://www.instagram.com/frommybowl

 

  • Total Time: 30
  • Prep Time: 5
  • Yield: 10 servings

Ingredients

  • 1/3 cup tahini (see Chef’s Note)
  • 1/4 cup maple syrup
  • 2 cups rolled oats, gluten-free if necessary
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cranberries (or other dried fruit of choice)

Directions

  1. Preheat oven to 325ÅãF. Add the maple syrup, tahini, cardamom, cinnamon, vanilla extract, and salt to a large bowl. Whisk well.
  2. Add the rolled oats, pumpkin seeds, and sunflower seeds to the bowl. Fold the dry ingredients into the wet until everything is evenly incorporated and moist.
  3. Transfer the granola to a lined or greased baking tray. Bake in the bottom rack of the oven for 20 minutes; then, gently “flip” the granola by breaking it apart with a spatula. (Note: break it into small or large clusters according to your preference.) Return to the oven and bake for an additional 5-7 minutes.
  4. Remove from the oven, sprinkle the cranberries over the granola, and let cool completely on the tray.
  5. Once cool, store in an airtight container at room temperature for up to one month. Serve as desired.

Note

This tahini cardamom granola is incredibly crunchy and bursting with flavor, but it’s oil-free and made with only nine plant-based ingredients! A perfect on-the-go breakfast or tasty snack.

CHEF’S NOTE: Another nut/seed butter of choice may be substituted for the tahini. Also, equal parts of other nuts, seeds, or dried fruit of your choosing may be substituted for the pumpkin seeds, sunflower seeds, and cranberries.

  • Total Time: 30
  • Prep Time: 5
  • Yield: 10 servings
  • Ingredients:
    • 1/3 cup tahini (see Chef’s Note)
    • 1/4 cup maple syrup
    • 2 cups rolled oats, gluten-free if necessary
    • 1/2 cup pumpkin seeds
    • 1/2 cup sunflower seeds
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cardamom
    • 1/4 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup cranberries (or other dried fruit of choice)
  • Directions:
    1. Preheat oven to 325ÅãF. Add the maple syrup, tahini, cardamom, cinnamon, vanilla extract, and salt to a large bowl. Whisk well.
    2. Add the rolled oats, pumpkin seeds, and sunflower seeds to the bowl. Fold the dry ingredients into the wet until everything is evenly incorporated and moist.
    3. Transfer the granola to a lined or greased baking tray. Bake in the bottom rack of the oven for 20 minutes; then, gently “flip” the granola by breaking it apart with a spatula. (Note: break it into small or large clusters according to your preference.) Return to the oven and bake for an additional 5-7 minutes.
    4. Remove from the oven, sprinkle the cranberries over the granola, and let cool completely on the tray.
    5. Once cool, store in an airtight container at room temperature for up to one month. Serve as desired.
  • Note:

    This tahini cardamom granola is incredibly crunchy and bursting with flavor, but it’s oil-free and made with only nine plant-based ingredients! A perfect on-the-go breakfast or tasty snack.

    CHEF’S NOTE: Another nut/seed butter of choice may be substituted for the tahini. Also, equal parts of other nuts, seeds, or dried fruit of your choosing may be substituted for the pumpkin seeds, sunflower seeds, and cranberries.

  • Credit:

    About the Chef:

    Caitlin Shoemaker is the recipe developer, photographer, and the creative force behind the food and lifestyle brand, From My Bowl. She creates delicious and easy-to-follow vegan recipes that are also gluten-free and refined sugar-free. When she’s not in the kitchen, you’ll find her flowing on her yoga mat, walking in the great outdoors, or curled up on the couch with a giant mug of tea.

    Learn more about Caitlin at: https://frommybowl.com 

    Follow her at: https://www.instagram.com/frommybowl

     

 

 

 

 

 

 

 

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