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Home » Breakfast

Published: Aug 7, 2018 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · 1 Comment · 795 words. · About 4 minutes to read this article.

Tahini Cardamom Granola Recipe

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Tahini Cardamom Granola - a gluten-free granola recipe that adds the perfect crunch to your breakfast or works great as a backpacking/hiking snack.

tahini granola

We packed this tahini cardamom granola for our most recent backpacking trip and it was the perfect breakfast and snack for our days filled with hiking. It’s filling, nutrient-dense, and just what we needed for our days of hiking. We tend to skip the store-bought granola, and make our own at home because 1 - no packaging (yay!) and 2 - it tastes better and contains less added sugar (win-win!).

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

  • tahini granola
  • tahini granola
  • tahini granola

This granola is super simple, and amazingly flavorful. I’d recommend doubling the recipe, because this stuff certainly disappears quickly in the AdventureBlooms household!

This granola is quick, packed with nutrients, real whole food, and of course it’s super flavorful!

Ready to make this yummy Tahini Cardamom Granola? Let’s go!

1 - Preheat the oven to 350 degrees F.

2 - Combine dry ingredients: oats, pecans, almonds, pepitas, cardamom, cinnamon and salt in a large bowl.

3 - In another smaller bowl, combine wet ingredients: maple syrup, tahini, coconut oil, and vanilla.

4 - Mix: Combine the wet ingredients and the dry ingredients, stirring until combined.

5 - Bake: Spread granola out on a lined baking sheet - make sure to spread the mixture into a thin layer. Bake for 20-25 minutes, stirring half-way through until the granola is golden brown. To make it extra crispy, after stirring at the 10-15 minute mark, pat it down flat - this will help when you go to break it up after it’s fully baked.

7 - Cool and serve: Remove from the oven and let cool undisturbed, then break into pieces with a spatula. Enjoy!

tahini granola

Tahini Cardamom Granola: Tips, Tricks and Tools

This simple gluten-free granola doesn’t require any equipment, but there are a couple tools that make the job easier.

Silicone baking mats make clean-up a breeze and prevents any sticking to the pan.

You’ll also need a good set of mixing bowls and a baking sheet.

Invest in high quality ingredients, especially pure maple syrup. If the ingredient lists anything but maple syrup (like sugar, corn syrup, etc.) skip it. Buy it pure, It’s so worth it.

Storage: Store in an airtight container for up to one month (possibly longer), but we eat this granola up quickly, so it rarely lasts that long in our household.   

tahini granola

Ready for more simple breakfast recipes?

Check out our other delicious Breakfast recipes like this Crunchy Pumpkin Nut Granola or our Overnight Oats, both are great options for those busy mornings!

tahini granola

Did you enjoy this Tahini Cardamom granola as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this Tahini Cardamom granola for later by pinning it to your Breakfast Board and make sure to tag us at The Crooked Carrot Instagram to show us your Tahini Cardamom Granola creations!

📖 Recipe

tahini granola

Tahini Cardamom Granola

Tahini Cardamom Granola - a gluten-free granola recipe that adds the perfect crunch to your breakfast or works great as a backpacking/hiking snack.
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 cups
Author: The Crooked Carrot

Ingredients

  • 3 cups rolled oats optional: use gluten-free oats
  • ½ cup pecans
  • ½ cup almonds
  • ½ cup pumpkin seeds
  • 1 teaspoon cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup maple syrup
  • ¼ cup tahini
  • ¼ cup liquid coconut oil
  • 1 teaspoon vanilla
US Customary - Metric

Instructions

  • Preheat: Set oven to 350 degrees F
  • Dry ingredients: In large bowl, combine oats, pecans, almonds, pumpkin seeds, cardamom, cinnamon and salt
  • Wet ingredients: In medium bowl, combine maple syrup, tahini, coconut oil and vanilla
  • Mix ingredients: Add wet ingredients to dry ingredients, stir until combined
  • Mixture: Spread granola out on lined baking sheet, creating a thin layer
  • Bake: for 20-25 minutes, or until mixture is golden brown, stirring mixture halfway through (pat granola down after stirring to make it extra crispy)
  • Cool: Remove from oven and let cool undisturbed, then break into pieces with a spatula
  • Store: in an air-tight container, enjoy within 1-2 weeks!

Equipment

  • Silicone Baking Mats
  • Baking Sheet
  • Mixing Bowls

Notes

LEFTOVERS/STORAGE:  Store completely cooled granola in an airtight container for up to one month (possibly more, but granola may go stale the longer it’s stored).
NUTRITION NOTES: This granola is high in fiber, plant-based protein and healthy fats. It is vegan, gluten-free, refined-sugar free and completely plant-based.
SERVING SUGGESTIONS: Try it with milk, yogurt or enjoy by the handful!

Nutrition

Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 76mg | Potassium: 155mg | Fiber: 3g | Sugar: 7g | Calcium: 36mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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