Tahini Granola with Chocolate Chunks
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A Note from Feedfeed
I’m here campaigning for more people to make granola from scratch! It’s so quick, easy, and customizable, that I find myself whipping a different batch every week. This tahini and chocolate number is a pantry-staple classic, using up my favorite provisions from Feedfeed’s online shop! A quick combo of sweetened tahini and spices gives rolled oats a fragrant and nutty punch, only to be finished off with chopped chocolate for a touch of decadence. It’s just as good on your morning granola as it is on a scoop of ice cream at the end of the day!
- Recipe Card
Recipe Card
ingredients
- 1/2 cup India Tree Demerara Sugar
- 1/2 cup Seed + Mill Organic Tahini
- 2 tablespoons La Tourangelle Coconut Oil, melted
- 1 teaspoon Simply Organic Ground Cinnamon
- 1 teaspoon Simply Organic Vanilla Extract
- 3/4 teaspoon Amagansett Sea Salt
- 3 cups One-Degree sprouted rolled oats
- 1/2 cup chopped raw almonds
- 1 bar Valrhona Araguani 72% chocolate, roughly chopped
Method
Step 1
Preheat the oven to 350˚F and line a sheet pan with parchment paper.
Step 2
In a medium bowl, whisk together the sugar, tahini, coconut oil, cinnamon, vanilla, and salt until well combined.
Step 3
Add in the oats and almonds and toss to coat. Spread in an even layer on the prepared sheet pan
Step 4
Bake for 25 to 30 minutes, tossing halfway through, until golden and fragrant. Let cool completely, then toss with the chopped chocolate.
Step 5
Transfer to an airtight container for up to 1 month.