Sweet & Salty Tahini Date Granola
Need an energy boost? This granola is here for you. Sesame tahini gives the granola a deep, roasty toasty can't-eat-one-bite flavor, while a double dose of dates (syrup and chopped Medjool dates) lend sweetness without refined sugar. Bonus: this granola is vegan, gluten and wheat-free, made with extra virgin olive oil and, above all, is really delicious.
To start your morning on a delectable note: mix plain yogurt with lemon zest, and top with Sweet & Salty Tahini Date Granola, your favorite fruit and an extra drizzle of Silan date syrup.
Recipe by Asha Loupy
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Makes about 7 cups
- 4 cups rolled oats
- 2 cups mixed raw nuts (such as almonds, pecans, hazelnuts or walnuts), roughly chopped
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1/3 cup Soom Sesame Premium Tahini
- 1/3 cup Soom Silan Date Syrup
- 1/3 cup mild extra virgin olive oil, such as Séka Hills
- 3/4 teaspoon Fleur de Sel
- 12 Medjool dates, pitted and roughly chopped
Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the rolled oats, nuts and sesame seeds. In large bowl, whisk together the tahini, date syrup and olive oil. Add the oat, nut and seed mixture to the wet ingredients and stir until all the dry ingredients are lightly coated.
Pour the granola mixture onto the reserved parchment-lined baking sheet and spread into an even layer. Sprinkle the top of the granola with the fleur de sel and then lightly press the mixture down (compacting the granola gently will help create clusters in the finished product).
Bake the granola for 20 minutes. Remove the granola from the oven, stir gently and press the mixture down again. Return the the oven and bake until golden brown, about 20–25 more minutes.
Let the granola cool completely on the baking sheet. Gently break apart the cooled granola into clusters. In a large bowl, mix the granola with the chopped dates. Store the finished granola in an airtight container in a cool, dry place for up to a month.