Date Syrup-Tahini Granola

Author Rachel

Prep Time 5

Cook Time 30

Yield 2.5 cups

Once you make a batch of homemade granola, you’ll never look back!

Kosher, Pareve, Vegan

▢ 2 cups (200g) rolled oats regular or gluten-free
▢ 2 Tablespoons chia seeds optional
▢ 1/4 cup (60ml) tahini paste (raw tahini)
▢ 2 Tablespoons (30ml) coconut oil melted
▢ 6 Tablespoons (60ml) date syrup or maple syrup
▢ 1/4 Teaspoon ground cinnamon
▢ a pinch of salt
▢ 1 cup (150g) mixed nuts and seeds like almonds, cashews, hazelnuts, and pecans

Preheat the oven to 300F°/150C°.
In a large bowl, mix all ingredients.
Line a baking sheet with parchment paper.
Transfer the mixture to the prepared pan and spread into an even layer. Gently press down on the granola with the back of a spatula or spoon.
Bake until lightly golden, about 25-30 minutes, stirring occasionally.
Remove from the oven and let the granola completely cool down before transferring it to an airtight container or a jar. The granola will further crisp up as it cools.
Store the granola in an airtight container at room temperature for up to two weeks.

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