Granola Recipe (Oil-Free)
Servings: 16 servings
- 2 cups (170 grams) old-fashioned rolled oats
- ½ cup (60 grams) walnuts
- ½ cup (70 grams) almonds
- 3 tablespoons (30 grams) mixed seeds we use 1tbsp chia, 1tbsp flax, 1tbsp sunflower
- ½ cup (120 grams) tahini
- ⅓ cup (100 grams) maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- STEP 1: Preheat oven to 350°F or 180°C. Line baking sheet with parchment paper.To a medium bowl, add ½ cup tahini, ⅓ cup maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix well and set aside.Coarsely chop ½ cup almonds and ½ cup walnuts with a knife or crush them with your hands. To a large mixing bowl, add the nuts, 2 cups old-fashioned rolled oats, and 3 tablespoons mixed seeds. Pour in the tahini mixture. Stir and mix with a spatula until well combined.
- STEP 2: Spread the granola mix onto the baking sheet, pressing it down with the spatula until you get one flat compact slab.Bake at 350°F or 180°C for 15 minutes; take it out, break it off and stir it with a spatula. Then press it down, recompact it and bake for 5 to 10 more minutes, until lightly golden brown.
- STEP 3: Let cool down for 20 minutes. The granola won't be crunchy right out of the oven, but it will crisp up as it cools down. Break it off with your hands and store it in a jar or airtight container to keep the crunch.
Nutrition information is for 1 serving out of 16 servings of homemade granola.
SUBSTITUTIONS
- Nuts: substitute hazelnuts, pecans, cashews, macadamia, peanuts, pistachios, and pinenuts for walnuts and almonds. To make it nut-free, substitute mixed seeds like pumpkin seeds and sunflower seeds for nuts.
- Seeds: we use chia, flax, and sunflower seeds but pepitas, hemp seeds, and pumpkin seeds also work well.
- Tahini: Tahini is incredible in this recipe, and we recommend not replacing it. However, if you must, you can substitute smooth peanut butter for tahini; we find that store-bought peanut butter works best here. You can also use 1/3 cup of avocado oil, coconut oil, canola oil, sunflower oil, or extra virgin olive oil.
- Maple syrup: substitute agave syrup or honey.
- Aromas: cinnamon is a classic, however, you can also use grated nutmeg, ginger, pumpkin spice, all-spice, and cloves.
MAKE AHEAD & STORAGE
- Make ahead: this healthy granola is the queen of make-ahead meals. It stays crunchy for weeks if you keep it in an airtight container.
- Room temperature: we keep this at room temperature in a sealed jar or airtight container for up to 3 weeks, although it never lasts more than one week in our home. The granola stays crunchy, no problem. We don't recommend keeping it in the refrigerator.
- Freezer: to store the granola for longer, let it cool down completely, then transfer it into a freezer-friendly bag and freeze it for up to 6 months.
- Thaw: let it defrost at room temperature for a few hours, or overnight, before eating it.
