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